Easy Homemade Curry Sauce

Indian curry is quite famous with its unique favor from all kinds of spices. It is hard to make exactly Indian curry at home without all those spices. The Vietnamese and Thai cultures also have their own curry recipe, and they are very good. In this recipe, I am introducing the simplest curry sauce that we can make at home. This curry sauce has a lighter taste than the Indian curry sauce, and this sauce also freezes well until needed. Sometimes, over the weekend, I do not feel like cooking so much. Just heat this sauce and add roasted chicken or fish fillet, and a delicious meal is ready!!

Ingredients:
1/4 cup coconut oil
1 large white onion, thinly sliced
4 garlic cloves, chopped
1 knob of fresh ginger, minced
2 large fresh tomatoes, chopped or 1 can of tomatoes
Spice ingredients:
1/4 tsp of each of the following: paprika, cayenne, chili powder, cumin, turmeric, coriander powder
2 tsp Thai curry powder

Directions:
In a medium pot, heat oil and add onions.

 Cook over medium heat until onions become deep brown (about 20 minutes).

 Add ginger and garlic and stirfry for 1 minute.

Add the spice ingredients and cook further for another minute or until fragrant.

Add tomatoes and about 1 cups of water. Bring to boil and simmer for 15 minutes.

Season with salt and pepper. Now the curry sauce is ready, although my preference is to purée it first. For future use, pour sauce into a clean glass container with lid and freeze.

Making quick chicken curry:
Using 1 cup of curry sauce, add 1 cup of chicken broth. Bring to boil. Add 3 cups of cut-up roasted chicken.  Simmer for 5 minutes. Garnish with chopped cilantro and green onions. Serve with rice. For a creamier taste, add coconut cream instead of chicken broth.