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Curry sauce

September 3, 2008
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Makes 3 pints

Simmer shrimp in this sauce, add it to sauteed vegetables, or reheat leftover roast chicken in it.

3 tablespoons olive oil
1 small onion, cut into strips
1 piece (2 inches) fresh ginger, peeled and chopped
4 cloves garlic, halved
2 tablespoons sliced lemongrass
Salt, to taste
3 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 quart chicken stock
1 can (8 ounces) coconut milk
1 cup apple juice
Juice of 1 lime
1. In a large skillet over medium heat, heat the oil in a large sauté pan. Add onion, ginger, garlic, lemongrass, and salt. Cook, stirring often, for 8 minutes or until softened.

2. Add the curry powder, cumin, and coriander. Cook, stirring, for 2 minutes, until you can smell the spices.

3. Stir in the chicken stock. Bring to a boil, lower the heat, and simmer for 15 minutes.

4. Add the coconut milk and apple juice. Simmer 15 minutes more. Set aside to cool.

5. In a blender, puree the sauce. Add the lime juice. Adapted from German Lam

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