The necessary ingredients are: oil, an onion, garlic, ginger, curry powder, curry paste (optional), coconut milk, tomato paste, vegetable broth, salt, and pepper.

There are different types of curry powder, such as mild curry, hot curry, or Madras curry. Choose the one that suits your personal taste and spice tolerance level.

Yes, you can use canned coconut milk. Make sure to shake it well before adding it to the sauce.

If you like spicy dishes, you can add more curry paste or increase the amount of curry powder in the recipe. Add it gradually, tasting regularly to adjust the intensity according to your preferences.

Yes, you can use fresh curry if you have it. Finely chop curry leaves or coriander leaves to add to the sauce.

If you want a thicker sauce, you can add a small amount of cornstarch or flour diluted in cold water. Add it gradually, stirring constantly until you reach the desired consistency.

Yes, you can use chicken broth if you prefer. However, vegetable broth is often recommended for a more vegetarian curry sauce.

You can store this curry sauce in the refrigerator for about 3 to 4 days in an airtight container.

Yes, you can freeze this sauce. Place it in a freezer-safe container, leaving some empty space for expansion. It can be stored in the freezer for about 2 to 3 months.

This curry sauce pairs well with basmati rice, sautéed vegetables, chicken, shrimp, or tofu. It can also be used as a base for a more elaborate curry with vegetables and proteins.