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16 oz. Coconut Masala Sauce
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16 oz. Coconut Masala Sauce


Creamy coconut sauce made with tomatoes, onion, turmeric, and garam masala in coconut milk. This sauce is perfect for cooking lean meat, seafood, and vegetables.


Suggested Instructions For Coconut Masala Sauce

shelf life in the refrigerator - 2-3 weeks 

Shelf life in the freezer - 6 months 


1. Cooking sauce

- You can use the sauce to prepare lean meats, seafood, and vegetables. use approx 1 lb of meat or vegetables with 1 jar of sauce. serves approx 4 - 5 people. 

Chicken breast- Heat a pan (preferably nonstick). add 1-2 tablespoon canola or vegetable oil and sauté 1 lb of chicken breast (cut in cubes),  for approx 5-6 min. season with salt and pepper. Pour an entire container of Coconut Masala Sauce and simmer for another 10-15 minutes. Adjust salt. garnish with fresh cilantro and/ or basil (roughly chopped). Serve with steamed rice and/ or garlic naan.  

vegetables - on a hot pan, sauté your choice of vegetables ( approx 1 lb) with 1tbsp oil. Sauté for 5-8 min depending on the vegetable. pour the entire jar of sauce and cook for approx 15-20 min. Note: different vegetables cook differently. Adjust salt before taking off the heat. Garnish with Cilantro and/ or basil. Serve with steamed rice and/ or garlic naan. 

Seafood: in a med- hot pan (preferably) add a tablespoon canola oil. Sauté 1 lb of shrimp/ scallop or fillet of salmon. Sear it on each side for a couple of minutes and our entire jar of sauce. Simmer on Low to the medium sauce and cook for 8-10 minutes. You can pair this with a dish that includes rice, mash potato, garlic naan, or over cooked pasta. garnish with fresh cilantro and/ or basil.  

other suggestions: 

- When making spaghetti and meatball. substitute your tomato sauce with coconut masala sauce 

- use it as a pizza sauce 

- substitute it with your alfredo sauce in pasta 

- Substitute Marsala sauce while making chicken marsala