Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Ginger/garlic spice blend OR |
| 1 teaspoon | Garlic powder and 1/2 tsp ginger powder and 1 tbsp oil |
| 2 tablespoons | Chopped celery |
| 2 tablespoons | Chopped carrot |
| 1½ teaspoon | Onion flakes |
| 1½ teaspoon | Curry powder |
| ½ teaspoon | Red pepper flakes |
| ¼ teaspoon | Basil |
| 2 cups | Water |
| 2 teaspoons | Chicken bouillion powder |
| ½ cup | Canned coconut milk |
Preheat heavy large saucepan over medium heat. Add ginger, garlic, celery and carrot and oil. Saute until vegetables ore golden brown and tender, about 5 minutes. Stir in onion flakes and curry powder and cook 2 minutes. Stir in red pepper flakes, basil, water and chicken bouillion powder. Boil to reduce by half over medium high heat, about 20 minutes. Add coconut milk, reduce heat and simmer another 15 minutes. Use as a condiment with meats.
Origin: Watkins 1994 Calendar
Shared by: Sharon Stevens