Curry sauce

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