Curry Mee with a little twist

I have no idea how to cook curry without using those packed sauces readily available in supermarkets. After going through the internet and several cook books for curry, I found that this recipe best suit my taste. If you do not want it with noodles / mee, feel free to use any other ingredients. Rice is another good alternative to be taken together with this curry recipe.

Ingredients:

• 1 teaspoon dark sesame oil, divided
• 2 teaspoons minced fresh ginger
• 2 garlic cloves, minced
• 1 cup chopped green onion
• 1 teaspoon curry powder
• 2 teaspoons red curry paste
• 1/2 teaspoon ground cumin
• 4 teaspoons low sodium soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon salt, divided
• 1 box of light coconut milk
• 2 tablespoons chopped fresh cilantro

Steps:

• Heat up oil and ginger and garlic and cook for about 1 minute.
• Add onions and cook for another 1 minute.
• Stir in curry powder, curry paste, and cumin; cook 1 minute.
• Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
• Remove from heat and stir in cilantro.
• Cook noodles separately using boiling water and serve with the curry sauce and ingredients.