Coconut Curry Pan Sauce

When I was head saucier at a previous job, I learned how to make TONS of amazing sauces. My favorite kind to make were quick pan sauces to make quickly sautéed meats and fish much more interesting to eat.

What’s a pan sauce???

A pan sauce is a sauce made by using the flavorful bits and liquid left in a pan after cooking meat or vegetables. The pan is deglazed with a liquid, such as wine or broth, and then simmered to reduce and concentrate the flavors. The sauce is often finished with butter or cream to add richness and a silky texture.

Pan sauces are a great way to add flavor and moisture to a dish without adding a lot of extra calories. They’re also a great way to make use of the flavorful bits left in the pan, which can add depth and complexity to the sauce. Pan sauces are typically made in a matter of minutes, and they’re a quick and easy way to elevate a simple dish. They can be served over meat, vegetables, or pasta, and they’re a great way to add some variety to your meals.

One of my favorite is a quick coconut curry pan sauce.

Coconut curry pan sauce is a delicious and versatile sauce that can be used in a variety of dishes. It’s made with coconut milk, curry powder, and a few other simple ingredients, and it has a rich, creamy texture and a flavorful, slightly spicy taste.

Coconut curry pan sauce is a great way to add some flavor and excitement to your meals. It’s easy to make, and it’s a great way to take your dishes to the next level. Plus, it’s healthy, dairy free and gluten-free, so it’s a great option for people with dietary restrictions.

It pairs greatly with chicken, fish of any kind, pork, and lamb!

Ingredients:

• cooked protein or vegetables the sauce will go with
• 1 tbsp avocado oil
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 1 inch ginger, minced or grated
• 2 tsp yellow curry powder
• 1 can full fat coconut milk
• fish sauce to taste (around 1 tsp)
• 1 lime, juiced
• cilantro for garnish

Preparation:

STEP 1.

In a stainless steel pan, saute your meat or protein and set aside.

STEP 2.

In the same pan over medium heat, add oil if needed. Add the bell pepper and saute until translucent, salting as you go. The last two minutes add the garlic, ginger and curry power, toasting the spices.

STEP 3.

Deglaze the pan with the coconut milk. Bring up to a simmer and add the fish sauce to taste. Simmer for 5-10 minutes to reduce and thicken. Thicken until it can coat the back of a spoon and not move, aka nappe.

STEP 4.

Finish the sauce with a squeeze of lime and adjust seasonings if needed. Add the protein back to the pan and top with cilantro.