Caribbean Curry Sauce

Learn how to make your very own multipurpose Caribbean curry sauce from scratch. This island style sauce can be added to meat, poultry, seafood, vegan dishes or even served as a side dipping sauce.

Course Caribbean, Extras

Cuisine Caribbean

Prep Time 25

Cook Time 35

Total Time 1

Servings jar

Calories 420kcal

Author Charla

Ingredients

4 tablespoon olive oil (56g) or coconut oil
1 large onion chopped
2 large scallion sliced
½ tablespoon fresh ginger (4g) grated
6 garlic cloves minced
1 large red pepper chopped
1 large carrot chopped
1 cup chopped tomatoes (150g)
¼ cup curry powder (60g)
1 tablespoon all purpose seasoning (15g)
¼ teaspoon all spice (0.5g)
1 teaspoon paprika (2g)
½ teaspoon black pepper (1g)
12 sprigs of fresh thyme stems removed
1½ tablespoon shado beni (22g) chopped
1 can full fat coconut milk (13oz/400ml)
¼ cup creamed coconut (60g) heaped
scotch bonnet (depending on how much heat you want)
pink salt to taste

Instructions

On medium heat in a medium sized frying pan/skillet, add the olive oil and proceed to saute the onion, scallion, garlic and ginger until soft and translucent.
Add the red bell pepper, carrots and chopped tomatoes, continue to cook for a few minutes while stirring.
Stir in the herbs and spices - curry powder, all purpose seasoning, black pepper, all spice, thyme, shado beni and paprika.
Continue to cook for another 2-3 minutes until the spices/herbs have fully incorporated.
Pour in the coconut milk, creamed coconut and add the desired amount of scotch bonnet that you want for heat.
Bring the mixture to a rolling boil then reduce the heat to low/medium with the lid on.
Allow the mixture to simmer for 20 minutes, checking periodically and stirring.
After the given time, allow the mixture to slightly cool, remove the scotch bonnet if necessary before transferring it to the blender (you may need to do this in batches).
Puree the curry sauce into a smooth consistency.
Do a taste test and add pink salt to taste along with any additional seasoning
Allow the curry sauce to completely cool down before pouring into a sauce jar (if you are freezing it, your container will need to be freezer friendly.

Video

Notes

Be sure to heat the curry sauce through first before you use it.
This recipe makes one 500ml/17oz and one 250ml/8oz mason jar worth of sauce.
The sauce can be refrigerated for a few days but freezing immediately is recommended.
You can freeze the sauce for up to 3 months.
If you cannot get hold of shado beni/spiritweed then use cilantro/fresh coriander.
This is the link that you need for my Homemade All Purpose Seasoning.
This is the Jamaican Curry Powder that I'm using.
Store your sauce in freezer friendly containers or secure freezer bags (labelled).
Make sure you de-frost thoroughly before using it.
The sauce will be quite thick which is normal, if you want it thinner then you will need to dilute it accordingly (when using it, not before).
The level of heat from the sauce will vary.
For a very hot curry sauce add 2-3 or more whole scotch bonnets.
If you want your sauce mild or no heat, use only the skin of a scotch bonnet or none at all.
Be sure to remove the scotch bonnet once the sauce has cooked to omit any heat.

Nutrition