Coconut-Ginger Curry Noodle Bowl Sauce

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons finely minced fresh ginger
• 2 tablespoons finely minced garlic
• 2 (14 ounce) cans coconut milk
• 1/2 cup shredded coconut (sweetened or unsweetened as desired)
• 1/4 cup soy sauce
• 1/4 cup apricot preserves
• 1 teaspoon hot chili sauce (they use Sriracha brand)
• 3/4 teaspoon salt
• 1/2 teaspoon ginger powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• 4 teaspoons cornstarch
• 1/2 cup water

Directions

1. 1

   In a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. Saute until slightly browned, then add all other ingredients except cornstarch and water. Bring mixture to a gentle boil.

2. 2

   Blend cornstarch into water and add to sauce. Stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened.

3. 3

   Remove from heat and serve over the vegetables, noodles and protein of your choice.