latter, serve immediately with Red Curry Sauce, and garnish with green onion
dd the star anise, turmeric, curry powder and brown sugar - bring
or the green curry sauce, stir together green curry paste, curry powder, coconut milk
ieve and reserve for the sauce.
CURRY SAUCE:
Melt the butter
Blanch diced vegetables and set aside.
Cook rice according to package directions.
Saute shallots, garlic, chile and ginger in olive oil for about 2 minutes.
Add curry powder and tomato puree and cook another 2 minutes.
Finally add chutney and cream and simmer until reduced by half.
Add blanched vegetables and rice to the curry sauce, season to taste and top with chopped basil and serve.
Makes 4 servings.
ings are marinating, prepare the sauce: Chop banana and add the
eet at the top.
Curry sauce.
Melt butter in saucepan
ith the vegetable mixture. Add curry sauce and coconut milk. Pour in
tep 13.
Make the curry sauce: Add the cream from the
Heat oil in a large shallow pan.
Throw in onions and cook for 10 mins, or until soft.
Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn.
Stir in curry paste and cook for another minute.
Now pour in 1 liter of cold water, the tomatoes and 1 tsp salt.
Give it a good stir and bring to the boil.
Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third.
Will keep for 1 week in the fridge or freeze for up to 2 months.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Prepare Basic White Sauce according to directions.
Remove finished sauce from heat, add Cheddar cheese and stir until smooth.
Sprinkle with red pepper.
re not mandatory for this recipe- the curry sauce already has some in
ix.
Combine the coconut-curry sauce ingredients. Taste and adjust the
Heat 3-inches of oil in a large deep skillet or heavy pot to 325\u00b0.
Saute onion, celery and chicken separately in skillet with a small amount of oil.
Place in mixing bowl.
Add 3 to 4 eggs (depending on the amount to be served).
Stir until mixed thoroughly.
Place a heaping tablespoonful of mixture in skillet, forming patties.
Brown lightly on both sides.
To serve, place 2 to 3 patties on plate; cover with cooked rice and Basic Brown Sauce, with soy sauce, if desired.
aper towels.
For the curry sauce, place curry paste in a small
dd 2 tblsp of the curry sauce. Stir a few times then
ut into thin strips.
Curry sauce: Melt 1 tbsp butter in
br>To make the tomato sauce, heat olive oil in a