How to make it

  • Bring your sauce pan up to where it just melts the butter, but doesn't sizzle it, this is about medium/medium low, allow the butter to fully develop its nutty aroma.
  • Add the shalots, and since sage is a long cooking herb throw it in now as well, and cook them until they turn transparent, then add the garlic and thai curry paste, and allow them to become aromatic.
  • Now deglaze with the pinot noir, or whatever wine you choose, and with a wooden spatula get the bits of onion and garlic off the bottom of the pot.
  • drop you stick of cinnamon in, you may want to put a string on it so you can find it easier.
  • add the rest of your ingredients, except smoked paprika and maple syrup, mix well and reduce the heat to a simmer, cover the pot, and leave it for 20 to 30 minutes.
  • Remove the cinnamon stick and pour the sauce into a blender if you want a smoother sauce, add the paprika and maple syrup, and pulse until smooth, tasting and adjusting to your preference, the paprika will add smoke and heat, and the maple syrup will increase the sweetness. If you don't care for sweet all that much you may want to just use the imitation syrup as you won't be likely to use enough to fully develop the maple flavor so it'd just be a waste of money.

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  • 22566 7 years ago
    Loved you introduction...'As the World Turns' ~ Big Grin ~
    With no strings attached (Cinnamon) I would not be inclined to blow smoke in saying that this recipe carries a small amount of heat and should be a fairly nice recipe to recreate.
    Wishing your and your family a pleasant evening.
    Kind Regards
    Was this review helpful? Yes Flag

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