Coconut Curry Sauce Recipe

Create a flavorful and versatile coconut curry sauce perfect for multiple dishes including grilled meats and vegetables.



From "Campfire Cuisine Gourmet Recipes for the Great Outdoors"
August 2018

  • Coconut Curry Sauce
    This rich, flavorful sauce is delicious on grilled meat. I also like it drizzled over grilled cauliflower.
    Photo by Getty/santhosh_varghese
  • Book cover
    “Campfire Cuisine” by Robin Donovan is a guide to cooking simple, stunning meals while camping under the stars. Delicious meals are possible no matter where you are camping, are easy to learn and do not always require elaborate ingredients.
    Cover courtesy Quirk Books
  • Coconut Curry Sauce
  • Book cover

Yield: 2 cups

Campfire Cuisine (Quirk Books, 2006) by Robin Donovan is a guide to cooking delicious meals while camping. Food does not have to be elaborate to be delicious. Outdoor cooking is good food simply prepared to taste delicious. There is something special about a meal prepared and consumed in the fresh air, under the twinkling stars, away from all the bustle of a busy life and these recipes can do that!

This rich, flavorful sauce is delicious on grilled meat. I also like it drizzled over grilled cauliflower. This recipe makes enough for at least 2 pounds of meat, so if you’re making less, either halve the recipe or plan to serve it on consecutive nights.

Ingredients:

  • 1 (14-ounce) can unsweetened light coconut milk
  • 1/2 teaspoon salt
  • 1 tablespoon curry powder
  • 1 teaspoon ground coriander
  • 1/4 to 1/2 teaspoon cayenne
  • 1/4 cup peanut butter (preferably smooth)
  • 2 tablespoons packed brown sugar
  • Juice of 1 lime

Instructions:

  1. Mix all the ingredients in a small saucepan until well combined.
  2. Place over medium-high heat on a camp stove and bring the mixture to a boil.
  3. Lower the heat and simmer, stirring occasionally, for about 10 minutes, until the sauce thickens.

Make It at Home: Storing Your Sauce

  1. Prepare on the stove top as directed.
  2. You can make this up to a week ahead and store it, covered, in the refrigerator.
  3. Warm over medium heat before serving.

More from Campfire Cuisine:

Excerpted from Campfire Cuisine by Robin Donovan© 2006 Quirk Books.


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