James's Curry Sauce

Executive chef James Palmer serves coconut curry shrimp as a first course at Strawberry Hill, a remote resort outside Kingston, Jamaica.

  • Yield: Makes 3/4 cup


  • 1/2 cup vegetable oil
  • 2 tablespoons curry powder
  • 1 large onion, chopped
  • 1 garlic, finely chopped
  • 1 green bell pepper, seeded and finely chopped
  • 1 scallion, trimmed and finely chopped
  • 1 fresh thyme
  • 6 ounces unsweetened coconut milk


  1. Heat oil in a small heavy-bottomed saucepan over low heat. Add curry powder, and cook, stirring constantly, for 3 minutes. Add onion, garlic, bell pepper, scallion, and thyme. Cook until vegetables are soft, 3 to 5 minutes. Add 3 cups water, and simmer over low heat for 1 hour. Add coconut milk, and stir until well combined. Strain into a small saucepan, and continue cooking until reduced and the sauce thickly coats the back of a spoon, 8 to 10 minutes more. Sauce may be stored, covered, in refrigerator for up to 1 week.


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