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Creamy Coconut-Curry Sauce

kept bylaerkin

1 can light coconut milk
1 tablespoon corn starch
1 tablespoon spicy curry powder (or more to taste)
1 tablespoon minced garlic
½ tablespoon fresh, minced ginger
½ tablespoon minced hot peppers (or more to taste)
1 tablespoon good-quality ketchup
1 teaspoon onion powder
1 teaspoon tumeric
½ teaspoon sea salt
Freshly-ground black pepper
Stir-fry fixings (I used dry-fried tofu*, red bell pepper, mushrooms, onions, broccoli, coarsley-chopped peanuts, garlic and ginger)
Prepared vegan Japanese noodles



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