Coconut Curry Sauce
Yield - about 1 gallon
3 STALKS LEMON GRASS (White parts only)
2 CUPS WATER
5 - 16 OZ CANS COCONUT CREAM (See Chef's
1 - 16 OZ CAN TOMATO SAUCE
1 - 10 OZ JAR of PATAK'S ORIGINAL - MILD CURRY PASTE
2 TSP La Chinata Brand ROASTED PAPRIKA (See Chef's Notes)
1 CUP DRIED YELLOW CURRY POWDER
3 LIMES (Juice only)
1 TBSP CHICKEN BASE
1 TBSP CUMIN
1 TSP GROUND NUTMEG
2 TSP GROUND WHITE PEPPER
In a small sauce pan add the lemon grass stalks and water. Bring to a boil for 5 minutes, strain and add 1/4 cup to the broth to the sauce below.
In a 8 quart sauce pan and over low heat add the remaining sauce ingredients, warm, but do not boil. Whisk the sauce until completely combined and a thick rich sauce is produced.
Serve over grilled chicken or our Coconut Curried Meatballs.
It is IMPERATIVE to use coconut CREAM, NOT milk! The cream is much more thick and rich.
In many of my older recipes, I did not include the brand names. BUT,
some recipes are just not the same when you don't use the correct brand.
I strongly suggest that you seek out and use the ones called for above.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2009, Aurora Catering, Inc. All rights reserved.
Revised: August 26, 2011.