Sambal Curry Sauce Starter
Sambal Curry Starter is a fragrant fusion of the warm flavors of Madras-style curry powder and spicy Indonesian sambal sauce with a delicate, creamy coconut milk base. Hot Thai red chiles provide a delicious contrast to the pungent, earthy flavors of turmeric, cumin, fenugreek and cinnamon while coconut milk adds a hint of sweetness and a velvety consistency.
· Simply add water and stir to create a flavorful Sambal Curry
· Warm, earthy curry flavor with mild heat and a hint of coconut
Use as a condiment or dipping sauce for noodle or rice dishes, meat skewers, prawn crackers, or crudités.
Simmer 1 cup of water. Whisk 5 TBSP (one packet) of curry sauce starter and 2 tsp oil. Refrigerate for up to 2 weeks.
Storage & handling
Store in a dry, cool place.
Red bell pepper, Tomato, Spices, Coconut sap sugar, Coconut milk powder (Coconut milk, tapioca maltodextrin, gum acacia), Salt, Turmeric, Contains 2% or less of Gum acacia, Xanthan gum. Contains Mustard, Tree Nuts.
Sambal is an Indonesian and Malaysian chile sauce typically made with chile peppers and a wide variety of additional ingredients, including ginger, tamarind, lime juice, palm sugar, garlic, and more. There are hundreds of varieties of sambals, and recipes vary greatly depending on regional tastes and availability of ingredients. Textures also vary from chunky to very smooth depending on the mode of preparation, which traditionally included a stone mortar and pestle. Sambal oelek, one of the most widely known varieties, derives its name from the pestle traditionally used to prepare it.
The main ingredient in many sambals, hot chile peppers of the genus Capsicum, are not native to Southeast Asia. Part of the Capsicum annuum family, these kinds of peppers have been part of the human diet in the Americas since at least 7500 BC. They were introduced to the Indonesian archipelago in the 16th century by Spanish and Portuguese sailors, although there is evidence to suggest that precursors to today’s sambal sauces made with ingredients like ginger were in use before the 16th century.
Sambal is used in Indonesia and Malaysia as an all-purpose condiment. It can be added to rice and noodle dishes, meat, rice, and eggs, or incorporated into marinades and dips.
Curry Sambal is a Dutch-Indonesian twist on a classic sambal. It makes for an interesting and tasty snack.