Thai curry sauce

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

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