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
arlic, 3 tbsp (45 mL) curry paste and cinnamon; then add
erving bowl and pour the curry sauce over them, tossing to coat
CHICKEN RECIPE: In a large bowl, combine
tep 13.
Make the curry sauce: Add the cream from the
heaping Tbs. of the curry powder to the pot and
Remove from flame. Mix arrowroot, curry powder, seasoned salt, salt, and
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
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.
aper towels.
For the curry sauce, place curry paste in a small
dd 2 tblsp of the curry sauce. Stir a few times then