Curry Sauce
by Caren McSherry
Curry has long been a favourite of mine. This sauce is quick and easy, and can be served over any vegetable, meat or rice dish. The secret is to find a superb curry powder. Once you find the blend you like, it's complete. My favourite is Monsoon Coast.
Ingredients:
- 3-4 tbsp. unsalted butter
- 2 cups spanish onion, finely diced
- 2 garlic cloves, minced
- 1 tsp. hot pepper, chopped (optional)
- 2 tbsp. fresh ginger, minced
- 3-4 tbsp. curry powder
- 1 (14 fl. oz.) can coconut milk
- Juice of 1/2 lemon
- 4 tbsp. chutney
- 1 tsp. undiluted chicken paste or cube
- Sea salt to taste
Method:
1. Heat the butter in a medium saucepan. Add the onion, garlic, hot pepper (if using) and ginger. Cook until the onion is soft but not browned. 2. Sprinkle in the curry powder and stir for 1-2 minutes. Whisk in the coconut milk until mixture is smooth. Add the lemon juice, chutney and chicken paste. Whisk until combined. Simmer for about 15 minutes to thicken and intensify the flavours. Add sea salt to taste. Chill any leftovers for up to 4 days.
Makes 2 cups.
Makes 2 cups.
