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Curried Coconut Sauce   HT  ACC  20mins


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



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




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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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions


Main equipment required to make this recipe


Measuring Scales


Wooden or Plastic Spoon


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