Curry Sauce - Whole 30

Makes 2 Cups
Prep Time 15 minutes
Cooking Time 15 minutes
Total Time 30 minutes

Ingredients
1 TBS cooking fat
1/2 onion, diced
1 1/2 tsp minced fresh ginger
1 clove garlic, minced
1 1/2 tsp yellow curry powder
1/2 tsp red curry powder
2 c full fat coconut milk
Grated zest and juice of 1/2 lime
1/2 tsp salt
1/4 tsp black pepper

Heat the cooking fat in a medium skillet over medium heat. When the fat is hot, add the onion and cook until translucent, 2-3 minutes.  Add the ginger and cook for 1 minute, stirring quickly. Add the garlic adn cook for another minute while continuing to stir.

Add both curry powders and stir quickly for 30 seconds to open up the flavor of the spices. Once fragrant, add the coconut milk.  Turn the heat down to low and allow the mixture to simmer (not boil) until the mixture thickens a bit, 8-10 minutes.  It will continue to thicken as it cools.
Season with the lime zest and juice, salt, and pepper.

Keep warm and serve right away, or let the flavors develop even further in the refrigerator; it'll keep for about 5 days.