If you love curry dishes-this will be your next favorite!

Once you get all the ingredients it is a snap to make. I make this at least 3 times a month. Good for entertaining too!

Thai Coconut-Curry Sauce

1 teaspoon dark (or regular) sesame oil, divided
2 teaspoons minced peeled fresh ginger 2 garlic cloves, minced
¼ cup finely chopped red bell pepper *(see notes below)
2 tablespoons cup chopped green onions *(see notes below)
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium (or regular) soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light (or regular) coconut milk
2 tablespoons chopped fresh cilantro (optional)
3 (6-ounce) tilapia fillets or 1 breast of chicken breast (cut small and cook before) or tofu
Cooking spray
2 cups hot cooked basmati rice
3 lime wedges

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Add fish/chicken/tofu. Remove from heat.

Serve with rice, and lime wedges and cilantro.

*Instead of green onions you could use any kind of onion and I also add small bits of potatoes (can or cook before), and/or green beans.

Yield: 3 big servings