Orange Coconut Curry Sauce

Still one more orange recipe, because I have just a little orange juice left, plus one of the oranges from the previous featured post photo. This is not about brining or marinating, although the finished dish includes the leftover marinated grilled pheasant breasts mentioned in the last post. Leftover meat like pheasant or chicken breast that can become dry with reheating, even after you marinated or brined it for the first cooking, works best in a sauce that is cooked separately, then used to lightly reheat the cooked meat.

The resulting sauce has a noticeable orange flavor and is a nice addition to a typical curry sauce.

Orange Coconut Curry Sauce

  • Servings: about 3 cups
  • Difficulty: easy
  • Print

1 medium onion, sliced in thin strips

1 bell pepper, any color, cut in thin strips

1 tablespoon grated ginger

1 tablespoon grated garlic

1.5 teaspoons curry powder

olive oil for sauteing

zest from 1 orange

1/2 cup orange juice

1 can full-fat coconut milk

slurry of 1 tablespoon cornstarch and 3 tablespoons water or orange juice

  1. Heat olive oil, maybe 2 tablespoons, in a large skillet over medium heat, and saute the onion and pepper until softened and the onions are translucent, about 10 minutes.
  2. Stir in the ginger, garlic, and curry powder. Cook for a few more minutes, then add the orange zest, orange juice, and coconut milk.
  3. Bring just to a boil, then reduce the heat and simmer for about 10 minutes.
  4. Stir in the cornstarch slurry, stirring and simmering until the sauce is lightly thickened and the cornstarch has had time to cook through, probably no more than 3 minutes.

For my dish, I added the sliced cooked pheasant breasts (4 breasts or about 2 cups) before I thickened the sauce, letting the meat simmer in the sauce until heated through.


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