Coconut tomato sauce

For 6 people
  • 1 red onion
  • 1 piece (s) (20 g) Ginger
  • 1 EL Sesame oil
  • 1 EL Tomato paste
  • 1 TL Curry
  • 2–3 EL Orange juice
  • 1 jar (s) (400 ml) Coconut milk
  • 1 deleted TL Cornstarch
  • Salt, pepper
15 minutes
very easy
1.
Peel the onion and ginger, chop both finely. Heat oil in a pot. Sauté the onion and ginger in it for about 2 minutes. Stir in tomato paste and curry and sauté for approx. 1 minute. Deglaze with orange juice and coconut milk.
2.
Bring to the boil and simmer for about 5 minutes. Mix the starch and 3 tbsp water until smooth. Stir into the boiling coconut sauce, continue to simmer for about 1 minute while stirring. Season to taste with salt and pepper. Best served warm.

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