Makes 3 pints
Simmer shrimp in this sauce, add it to sauteed vegetables, or reheat leftover roast chicken in it.
|3||tablespoons olive oil|
|1||small onion, cut into strips|
|1||piece (2 inches) fresh ginger, peeled and chopped|
|4||cloves garlic, halved|
|2||tablespoons sliced lemongrass|
|Salt, to taste|
|3||tablespoons curry powder|
|1||teaspoon ground cumin|
|1||teaspoon ground coriander|
|1||quart chicken stock|
|1||can (8 ounces) coconut milk|
|1||cup apple juice|
|Juice of 1 lime|
2. Add the curry powder, cumin, and coriander. Cook, stirring, for 2 minutes, until you can smell the spices.
3. Stir in the chicken stock. Bring to a boil, lower the heat, and simmer for 15 minutes.
4. Add the coconut milk and apple juice. Simmer 15 minutes more. Set aside to cool.
5. In a blender, puree the sauce. Add the lime juice. Adapted from German Lam