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Coconut-Curry Sauce


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Coconut-Curry Sauce

This is the sauce that accompanied the "chicken and waffles" dish at the eG Heartland Gathering 2008.


  • 4 14 oz cans coconut cream *
  • 6 shallots
  • 1 stem lemongrass
  • 1 two-inch piece of ginger
  • 6 small Thai chilies
  • 1 three-inch piece of galangal (fresh if available)
  • 3 pieces fresh turmeric **
  • 1 fresh lime
  • 3 T peanut oil or vegetable oil
  • 1 tsp salt

Peel and chop the shallots and set aside.

Peel the ginger and galangal, chop roughly, and add to the blender jar.

Peel the turmeric. Wear gloves or use a towel to hold the turmeric unless you want yellow fingers! :) Chope coarsely and add to blender.

Stem four of the chilies, chop coarsely, and place in blender.

Cut a two- to three-inch section of the lemongrass. Trim off and discard the root end and the tough outer leaves. Chop the inner part and add it to the blender jar.

Zest the lime (Use a micro plane or fine grater), then juice the lime. Add the zest and juice to the blender jar.

Add the salt and 2 T of oil to the blender.

Pulse the ingredients in the blender to make a smooth paste.

Heat the remaining tablespoon of oil in a saucepan or skillet over medium heat. Add the reserved chopped shallots and sweat until translucent.

Add the spice paste to the pan and continue cooking over medium heat until fragrant. Add the coconut cream and reduce the heat to low. Continue cooking until heated through. Be careful not to scorch!

Strain the sauce or return it to the blender if you want a smooth consistency.

Garnish with the remaining chilies sliced thinly.

* freshly made coconut cream would be nice if you can manage it. :)

** If you can't find fresh turmeric, substitute 1 T dried ground turmeric.

Keywords: Hot and Spicy, Sauce, Blender

( RG2137 )

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