Pour oil in a saucepan. Place over a medium heat.

When oil is hot and shimmering, add the onion, garlic and ginger. Cook, stirring, until softened.

Lower heat. Add turmeric and curry. Cook for 2 - 3 minutes.

Add flour. Stir until smooth and incorporated fully.

Slowly pour in chicken or vegetable stock, stirring to mix. Bring to a simmer.

Add coconut milk, soy sauce and sugar, to taste. Stir to mix well and heat through. For a perfectly smooth sauce, pass mixture through a sieve.

Serve hot over rice or as part of one of the recipes below.

Sauce can be made in advance and stored in an airtight container in refrigerator for up to 3 days.