b>for 6 to 7 minutes, or until the sauce is thickened.
For
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.
he chicken and stir-fry for about 6 minutes, until golden
latter, serve immediately with Red Curry Sauce, and garnish with green onion
For the chicken - I use thighs -
per towel.
Melt butter for curry sauce in a pot and braise
eavy-duty foil large enough for the salmon fillet by folding
lour. Let the meatballs rest for about 30 min in the
ings, mix, and let marinate for at least 30 minutes.
n indentation in the meat for the stuffing.
Stuffing.
ith the vegetable mixture. Add curry sauce and coconut milk. Pour in
oiling water. Let stand for 5 mins or until mushrooms
t skin-side up. Roast for 40 mins. Remove from the
dd 2 tblsp of the curry sauce. Stir a few times then
dd celery salt, salt, hot sauce, and eggs. Pulse until smooth
he beef in 2 batches, for 2 mins or until seared
Cook ground beef and potato for 5 mins, stirring. Remove pan
nd saute the onions and curry powder for 1-2 mins. Add
rying take your blocks of curry roux and put all of
ix.
Combine the coconut-curry sauce ingredients. Taste and adjust the