Carry Sous Recipe

Prepare aromatics

Heat oil and butter in a medium saucepan over medium heat until butter melts and foams. Add chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add minced garlic and grated ginger and cook for 1–2 minutes until fragrant, stirring constantly to avoid burning.

Reduce heat to medium-low. Add turmeric, cumin, coriander, paprika and curry powder. Stir constantly and toast the spices for 1 minute so they bloom and become aromatic.

Stir in tomato paste and cook 1–2 minutes, breaking it down so it coats the spices and darkens slightly.

Pour in crushed tomatoes and stir to combine. Allow the mixture to simmer gently for 4–5 minutes to meld flavors and reduce slightly.

Add stock and bring to a low simmer. Let simmer for 8–10 minutes to concentrate flavors, stirring occasionally.

Lower the heat and whisk in the coconut milk. Simmer gently (do not boil vigorously) for 4–6 minutes until sauce is smooth and slightly thickened.

Stir in brown sugar, soy sauce, lime juice, salt and black pepper. Taste and adjust seasoning: add a pinch more salt, a splash of lime or a touch more sugar as needed.

If you prefer a very smooth sauce, use an immersion blender directly in the saucepan and blend until silky. Otherwise leave slightly textured.

Finely chop cilantro and thinly slice green onion and optional red chili.

Stir half the chopped cilantro and half the green onion into the finished sauce to distribute fresh herb flavor, reserving the rest for garnish.

Adjust heat with sliced red chili to taste and sprinkle remaining cilantro and green onion over the served sauce.

Serve the curry sauce hot over steamed rice or alongside warm naan. Keeps well: cool completely and refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.