Sometimes creativity strikes at the most impromptu moments. Like with this Yellow Curry Sauce, a friend was visiting and I asked her to stay for dinner, and when I looked in the frig to figure out what I was going to make, my creative side exploded. I had been wanting to make a yellow curry sauce for a while now and decided the vegetables in the frig needed a little more than the average stir fry. I’m always on a kick of looking for another way to use turmeric and knew that my next recipe with turmeric was going to be yellow curry sauce. I love a good curry sauce and am always up for trying to create my own version of a great dish.
So to say the least this friend got roped into a little recipe developing and taste testing, and even a little food photography. She was up to the challenge, a great encourager, and reaped the benefits of a home cooked dinner, even if she had to wait a little longer to eat than normal. Shoot that’s the story of a food blogger’s life. Cooking, tasting, and photo shoots all before you get to eat. I’ve made it several times since that first inception and now wanted to share it with you, and you won’t even have to wait for food styling and photos to be taken before you can eat.
Yellow curry sauce can be added to a skillet full of stir fried vegetables or added to each serving as to how much each person desires. Turmeric and ginger are a great natural anti-inflammatories, and being dairy free contributes to the nutrient denseness of this recipe too, as coconut milk has many healing properties to it also, anti-bacterial and anti-fungal to name a couple. Serve with vegetables, rice or to any other combination that curry will enhance and make a meal that all will enjoy.
Yield: approx 4 cups