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Curried Coconut Sauce   HT  ACC  20mins

 

Makes 480ml/16fl.oz.    Hot  Accompaniment  Savoury Sauces

 

Ingredients

25g/1oz Butter

1 Onion, chopped

2 Garlic Cloves, crushed

2.5cm/1 inch Ginger Root, grated

2 teasp Curry Powder

240ml/8fl.oz. Chicken Stock

1/2 tbsp Mango Chutney

1 tbsp Tomato Puree

1/2 teasp Caster Sugar

210ml/7fl.oz. Coconut Cream

1 teasp Cornflour

1 tbsp Water

4 drops Hot Pepper Sauce

The juice of 1 Lemon

 

Instructions

 

1. Melt butter in a medium saucepan until hot, add the onion, garlic and ginger and sauté for 2 minutes.

 

2. Add the curry powder and cook a further minute.

 

3. Add the stock, chutney, tomato puree and sugar, bring to the boil then reduce the heat and simmer for 2 minutes.

 

4. Add the coconut cream, bring to the boil and cook, stirring, for 2 minutes .

 

5. Mix the cornflour with a little water to form a smooth paste then add to the pan and continue to cook until thickened.

 

6. Remove from heat and add lemon juice and pepper sauce and mix well.

 

Serve with chicken, beef, veal or lamb.

 

 

 

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