Curry Lemongrass Sauce

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With contest looming in the really not distant horizon, I’ve been focused on making sure I’ve got everything on my plan laid out. Just as Murphy’s Law predicts, The Kid’s schedule is suddenly becoming complicated at the same time that I need life to simplify itself. There have been hours of homework each night to contend with along with several all day marching band events.

Roll with the punches, right? Thankfully I can adjust my workout schedule like an expert at this point. I refuse to miss one this close. I also have to stick to my eating to keep things progressing on time. Food prep is my friend and I always have chopped veggies and grilled chicken ready. To ease some of the pressure, I’ve been focusing even more than I usually do on uber-fast, multitasking recipes.

As in recipes that can be thrown together, start to finish, in about 5 – 10 minutes. Yes, those really do exist. Bonus points are awarded if I can use it several different ways – sauce, dressing, marinade, etc. I love the flavor of curry, so I threw together a spicy curry lemongrass sauce the other night and used it with baked tofu cubes.

It has that weird curry-yellow color, but look past that and see the golden, multitasking delight that lurks beneath. 😉 I used it as a salad dressing the following night and then also used it to marinate cod fillets before grilling them. You can’t beat the number of ways to use it, all for the effort of measuring ingredients into a bowl and mixing.

Curry Lemongrass Sauce Curry Lemongrass Sauce

  • 1 cup unsweetened almond milk
  • 1/2 cup low sodium chicken broth
  • 2 Tbsp low sodium soy sauce
  • 1 Tbsp chili garlic sauce
  • 1 1/2 tsp dried lemongrass OR 1 Tbsp lemongrass paste
  • 1 Tbsp curry powder
  • 1 tsp minced ginger
  • 1 tsp minced garlic

Mix all of the ingredients in a small bowl. Enjoy as desired.

This is 68 calories for the entire batch of sauce – 4g protein, 7g carbs, and 3g fat.

Notes

  • Using almond milk instead of the usual coconut milk keeps the fat and calories way down on this. If you want a more traditional curry flavor, use regular canned coconut milk or the light variety.
  • I used chicken broth since I had an open can left from soup the other day. To make this vegan, substitute vegetable broth instead.

Since the band/homework perfect storm continues for the next couple weeks, look for a few more quicker and easier than usual meal ideas. If you’re like me, I’m sure you won’t mind getting food on the table faster than usual. 😉

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