7.08.2006
Recipe: Sweet Curry Sauce
Sweet Curry Sauce
This is the lower-fat version of a sauce I used to make with a reduction of apple juice, butter, and cream. It was wonderful, but this version lowers the fat considerably while remaining silky smooth and spicy/sweet. It's great on seared scallops or grilled shrimp or chicken, and terrific with steamed spinach, potatoes, carrots, or cauliflower.
Makes one cup of sauce:
(T=Tablespoon)
1 T canola oil
1 medium shallot, minced
1 T sweet curry powder (I use Penzeys)
2 T minced fresh ginger
1 T minced garlic
1 T flour
1 3/4 C chicken broth (1 can)
1 T tomato paste
1 T spiced apple butter
In a medium saucepan, heat 1 T. vegetable or canola oil on medium heat. Add shallots and sweat them for 1 minute. Add curry powder and mix well, simmer for 1 minute. Add garlic and ginger, stir. Add flour and cook (but do not scorch) for at least 2 minutes. Slowly add chicken broth, stirring as you add. Add tomato paste.
Reduce slowly (on simmer) for about 20-25 minutes, stirring frequently, until sauce is thick and reduced to about 1 cup. Add apple butter, stir, continue cooking for about 5 minutes.
Turn heat off. Strain sauce through fine-mesh strainer into bowl or measuring cup. Discard bits of aromatics. Adjust seasoning with salt/pepper.
Use immediately or chill covered in fridge until you need it, microwave gently to warm.
Comments:
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YUM! Okay, I must try this on fish, sometime soon.
Can I pulverize the onions without damaging the sauce, or is it better to strain them out afterward?
How long will a batch of this stuff keep? Frigerated or no?
TLV
Can I pulverize the onions without damaging the sauce, or is it better to strain them out afterward?
How long will a batch of this stuff keep? Frigerated or no?
TLV
I think straining them out will serve...you won't get any chunks that way.
I have kept it in the fridge for about a week...it doesn't make that much, so it doesn't usually last that long :-)
This is great on seared bay scallops, served on a bed of steamed fresh spinach. It rocks!
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I have kept it in the fridge for about a week...it doesn't make that much, so it doesn't usually last that long :-)
This is great on seared bay scallops, served on a bed of steamed fresh spinach. It rocks!
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