1 (14 ounce) can coconut milk
3 tablespoons yellow curry
2 cloves garlic
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 1/2 teaspoons cayenne pepper
1. Heat the coconut milk in a saucepan over medium heat.
2. Add the curry a little at a time, whisking vigorously with a fork until no more pockets of curry powder remain within the milk.
3. Stir in the additional spices. Serve or cool and save for later.
Source of recipe: Reading the comments on another recipe, I realized that I hoped to make a coconut curry sauce that was more spicy and less sweet/savory. This is what I came up with.