minutes, or until the sauce is thickened.
For Cheese
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
latter, serve immediately with Red Curry Sauce, and garnish with green onion
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
ix.
Combine the coconut-curry sauce ingredients. Taste and adjust the
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
nd saute the onions and curry powder for 1-2 mins
an along with stock, curry sauce and fish sauce. Bring to a boil
br>Meanwhile, to make the curry sauce, heat oil in a large
ot. Add the garlic and curry paste and fry for 30
n the banana, honey, turmeric, curry powder and ketchup.
Add
Heat oil, add onions and garlic and saute until tender.
Add curry powder & flour & cook over gentle heat about 2 mins stirring continuously.
Gradually add coconut milk & simmer until sauce thickens, add cream to soften the flavour if desired.
he sauce, place the yogurt in a bowl with mayonnaise, curry powder