Curry Sauce

2 cups
Garlic
Indian
Sauces Quick Low Fat Garlic Indian

2 tablespoon ter
2 tablespoon ra virgin olive oil
1 cup on finely chopped
1 cup Yellow per finely chopped
1 tablespoon Chili pers minced
3 tablespoon ry powder
1 cup cken, beef stock
1 1/2 cup onut milk
1/4 cup e Juice
pinch Sea t
1/4 teaspoon per

Use fish stock if your sauce is for fish, chicken stock for chicken, beef stock for read meat. Saute vegetables in butter and oil until tender. Add curry powder or paste and blend in. Add stock, bring to a boil and whisk smooth. Add coconut milk. Let mixture boil gently until reduced to about half. Remove from heat, stir in lime juice and season to taste. Strain sauce and serve with steamed fish, or with chicken or beef left from making stock.


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