Curry Sauce

By Hester

Ingredients

• 3 Tbsp (45 mL) unsalted butter
• 2 medium shallots, finely diced
• 2 cloves garlic, minced
• 1-inch (2.5 cm) piece fresh ginger, peeled and grated
• 3 Tbsp (45 mL) good quality curry powder
• One 14 oz (398 mL) can coconut milk
• 3 Tbsp (45 mL) chutney (any kind)
• 1 tsp (5 mL) concentrated chicken stock paste
• Juice of 1/2 lemon
• 1-2 tsp Spice 2.0 Chili Paste

Preparation

Step 1

1. Melt the butter in a small heavy-bottomed pot over medium-low heat; add the shallots, garlic, and ginger.

2. Sauté for about 2 minutes until the mixture is just soft.

3. Stir in the curry powder, slowly whisk in the coconut milk and 1-2 tsp of Spice 2.0, and increase the heat to medium-high.

4. Add the chutney, chicken stock paste, and lemon juice. Whisk until combined.

5. Reduce the heat to low and let simmer for 4 to 5 minutes.