Coconut Curry SauceOur Coconut Curry Sauce is an aromatic and creamy sauce with origin in Kerala – a southern state in India. Spices like mustard and fenugreek seeds mixed with tamarind and coconut milk create a bold flavor that enhances the flavor of any chicken or fish dish.
Preparation instruction: Thaw in the refrigerator or cold water bath. Do not thaw in hot water bath to prevent coconut milk from breaking down. Keep refrigerated until used and use within 10 days of thawing. Estimated cooking time is 25-30 minutes. Cook to an internal temperature of 165ºF. Do not refreeze unused portions. Coconut Chicken Curry Recipe: Sauté 8 lbs. of boneless, skinless chicken pieces. Add 4 lbs. of sauce and cook until internal temperature reaches 165ºF. Use sauce to make other seafood or vegetable recipes.