Mango Curry Sauce | Jernej Kitchen

Ingredients

• 2 tbsp light soy sauce
• 1 tbsp sugar
• 1 tbsp cornstarch
• 1 tsp oyster sauce (optional)
• 80 ml (1/3 cup) cold water
• 1 tbsp canola oil
• 1 onion
• 1 carrot
• 1 tsp minced garlic
• 1 tsp minced ginger
• spices: 1 tsp curry powder, 1 tsp turmeric powder, ¼ tsp cayenne pepper (optional)
• 1 tsp tomato paste
• 180 ml (2/3 cup) coconut milk
• 320 ml (1 1/3 cups) vegetable broth
• 80 g (3 ounces) mango, fresh or frozen
• 1 tsp lime juice or rice vinegar