Sweet Curry Sauce (Katsu Style)

A fast and easy sauce that goes well with Katsu or any other meat! I served this one with Ginger Chicken. Makes a thick sauce, so of you prefer a thinner consistency, use less flour. Each serving is one person.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by dicing your onion finely, cutting your carrots into thin slices and fine dicing your garlic.

Step 2

Add your onion and carrots to a pan on medium heat for around five minutes, until the onions are translucent. With one minute to go, add your garlic.

Step 3

Now add your seasoning, flour and stock cube to the vegetables and mix to combine. If your stock cube is hard, you can add a little water to it in a jug before hand to soften it, if you do this, don't add the stock cube yet.

Step 4

Allow the flour to cook out and spices to bloom, while mixing in the pan. The longer you leave it the more nuttier of a flavor will develop.

Step 5

Pour the boiling water (or stock cube mix and a little more boiling water in the pan) and mix continuously, while slowly adding more water to create a roux. Stop adding water as soon as the flour and spices stop sticking to the bottom of the pan and your roux is just wet.

Step 6

Slowly add the coconut milk to continue thinning the roux.

Step 7

Allow the sauce to heat up after adding the coconut milk.

Step 8

When the sauce is hot, use a stick blender, or other blender to blend all the vegetables until you have a smooth sauce.

Step 9

Transfer your sauce to a clean pan and add honey and soy sauce to desired colour/taste.

Step 10

Bring back to a simmer and add salt if necessary

Step 11

Serve or continue to simmer until other parts of your meal are ready You can add more water if the sauce becomes too thick