Coconut Curry Sauce

Coconut Curry sauce

Chef's Recipe: In 1T oil, sauté 1lb meat or seafood, until cooked through.  Add in 1 ½ Cup Vegetable Mix (suggested: sliced; Onions, Red Pepper, Cauliflower flowerets), cook for another five minutes until vegetable are al dente. Stir in entire packet - Coconut Curry Sauce. Add in 1 Cup water. Stir well. Let simmer until sauce reaches desired consistency and flavors have blended. Cook to minimum internal temperature of 165° for poultry or 145° for beef or seafood. For sauce only recipe, pour dry sauce blend into a small sauce pan, add 1C water, and bring to a simmer.
Let reduce until sauce reaches desired consistency. 

Storage Instructions: In the case that there are remaining spices leftover in your Colorado Spice pouch, please seal in a Ziploc-style bag and store in a dark, cool, dry place. Use within 6 months.

INGREDIENTS: COCONUT MILK POWDER (COCONUT MILK AND 2.5% NON-GMO TAPIOCA DERIVED FROM YUCA ROOT, 0.5% ACACIA FIBER), GARLIC, CORIANDER SEED, HONEY POWDER (REFINERY SYRUP, HONEY), TOMATO, SEA SALT, SESAME SEED, LIME JUICE POWDER (CITRIC ACID, LIME OIL, LIME JUICE, ASCORBIC ACID (VITAMIN C), ORGANIC EVAPORATED CANE JUICE), WHITE PEPPER, CINNAMON, NON-GMO CORN STARCH, TURMERIC, CILANTRO, CUMIN SEED, CAYENNE PEPPER (GROUND RED PEPPER, SILICON DIOXIDE), FENUGREEK, BAY LEAVES, FENNEL SEED. CONTAINS: COCONUT.