Coconut Curry Sauce Recipe

How to make it

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• Mix all the ingredients together except for the cilantro.
• Mix well and heat until reaches the proper temperature.
• Pour over the seafood. Garnish with the cilantro
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• Curry Paste
• Yield: 12 servings
• 1/16 quart Olive Oil
• ¼ pound Red Pepper
• 1/16 quart Fresh Ginger Root
• 1/16 quart Garlic Cloves
• 1/16 cup Ground Turmeric
• 1/16 cup Ground Cinnamon
• 1/16 cup Ground Cumin
• 1/16 cup Ground Cardamom
• 1/16 cup Ground Coriander
• 1/16 cup Cayenne Pepper
• 1. Puree peppers, fresh garlic, and ginger in a Robot Coupe. Heat olive oil in non-reactive pan. Add in puree and simmer for one hour.
• 2. Then remove pot from heat and add all other ingredients. Puree again until smooth.
• 3. Allow to cool to room temperature.
• 4. Puree with a blender and run through Food Mill.
• 5. Cool, cover and refrigerate in jars for up to one week.