Fiery Coconut Curry Chilli Sauce
Fiery Coconut Curry Chilli Sauce

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, fiery coconut curry chilli sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Fiery Coconut Curry Chilli Sauce is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Fiery Coconut Curry Chilli Sauce is something that I’ve loved my whole life. They are nice and they look wonderful.

Put the peppers & vinegar in a food processor. All the way from Australia the Byron Bay Chilli Company has been on our radar for a while and we met up with them in the US and we liked the sound of this. An incredible Coconut Curry Sauce that's creamy with great depth of flavour yet is simple to make with everyday spices. Here's a really terrific Coconut Curry Sauce with beautiful depth of flavour yet is made with everyday spices.

To get started with this particular recipe, we have to prepare a few components. You can cook fiery coconut curry chilli sauce using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Fiery Coconut Curry Chilli Sauce:
  1. Get 350 g Jalapeño Chilli Peppers
  2. Make ready 250 g Chiltepin Chilli Peppers
  3. Prepare 1 1/2 Cups Apple Cider Vinegar
  4. Take 1 Cup Filtered Water
  5. Prepare 1 x 400 ml Coconut Cream
  6. Get 2 x 400ml Coconut Milk
  7. Take 1/3 Cup Curry Powder
  8. Take 1 Tsp Salt

The term "curry" in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source). Coconut Curry Sauce will challenge your tastebuds with its play of coconut, curry and black pepper. This will be used as thickener for the Coconut Curry Sauce. Put the chicken drumettes into a clean pot and set on the stove.

Instructions to make Fiery Coconut Curry Chilli Sauce:
  1. Put the peppers & vinegar in a food processor.
  2. Blend to a pulp.
  3. Add coconut cream, coconut milk, water, salt & curry powder & blend.
  4. Add to a large pan & cook on full heat whilst stirring until it boils.
  5. Cover and allow it to rapidly simmer for 20 minutes.
  6. Add hot sauce to a hot container, allow to stand until cooled. - Once cooled, refrigerate for 2 weeks before eating.

This will be used as thickener for the Coconut Curry Sauce. Put the chicken drumettes into a clean pot and set on the stove. This coconut curry sauce makes eight portions, but that doesn't mean it has to serve eight people. To make this sauce into a full meal, add your favourite curry ingredients such as fish and vegetables (fresh or frozen) in step three or after defrosting the sauce. The flavors in this basil chicken in coconut curry sauce are subtle yet blended perfectly.

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