Lars’s Coconut Curry Sauce

A Little Personal History:

Description:

Description Text

Ingredients:

• 2 Tbs. clarified butter
• ¼ cup red onion, finely chopped
• 1 x ½ inch piece ginger, skin removed and finely chopped
• 2 garlic cloves, pressed
  

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• 2 Tbs. tomato paste
• 2 Tbs. hot Curry Powder (adjust depending on your taste)
• 1 cinnamon stick
• Sea salt and freshly ground black pepper
  

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• 1 (13.5 – 15-ounce) cans unsweetened coconut milk
• 1 ½ cups Lars’s Chicken Stock

Procedure:

1. Heat the clarified butter in a heavy skillet over medium-low heat.
2. Add the onions, ginger, and garlic and cook until the onions are very soft, about 15 minutes.
3. Add the tomato paste, curry powder, cinnamon stick and give it a good stir; season with salt and pepper.
4. In medium mixing bowl, thoroughly whisk coconut milk and chicken stock together, add to skillet and increase heat to medium. Occasionally stir with wooden spoon until sauce starting to simmer. Remove from heat.
5. Store in 1 quart glass container, tightly seal and refrigerate.

Advanced Preparation:

• Sauce is intended to be prepared in advance and refrigerated for up to one month before reuse.

Tips, Notes, and Variations:

• When ready to use in dish, in uncovered large skillet, over medium-low heat, cook Coconut Curry Sauce until the sauce has thickened, about 20-30 minutes.
• If you don’t have good hot Curry Powder, you can use generic. Since generic curry often has little heat to it, I’ve added oriental spices and oils with great results. For example, wasabi powder/paste, dried chili peppers flakes, sesame chili oil, hot chili sauce, etc.
• Plastic containers can be substituted for glass, I just like glass when refrigerating sauces.