Aurora Catering's

Coconut Curry Sauce
Yield - about 1 gallon

Ingredients
3 STALKS LEMON GRASS (White parts only)
2 CUPS WATER

5 - 16 OZ CANS COCONUT CREAM (See Chef's Notes)
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

Method
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.  

Plate Presentation
Serve over grilled chicken or our Coconut Curried Meatballs.

Chef's Notes:

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.