Curry Sauce

Name: Curry Sauce
Ingredients: 2 tablespoons pure olive oil; 2 stalks celery, cut into small dice; 2 medium carrots, peeled and cut into small dice; 4 shallots, peeled and sliced thin; 1 Granny Smith apple, cored and cut into small dice; 1 tablespoon good-quality curry powder (such as Madras); 1 cup Chicken Stock or low-salt canned chicken broth; 1/2 cup heavy cream; 1/2 cup coconut milk; About 1/3 cup cilantro leaves or 1 teaspoon whole coriander seed (optional); Kosher salt and freshly ground black pepper; Boiled Lobster or over couscous any tuna, salmon, bass, or snapper dish; Sauteed Sea Scallops; Herb-Roasted Halibut

14 ingredients

13 steps

Ingredients

2 tablespoons pure olive oil
2 stalks celery, cut into small dice
2 medium carrots, peeled and cut into small dice
4 shallots, peeled and sliced thin
1 Granny Smith apple, cored and cut into small dice
1 tablespoon good-quality curry powder (such as Madras)
1 cup Chicken Stock or low-salt canned chicken broth
1/2 cup heavy cream
1/2 cup coconut milk
About 1/3 cup cilantro leaves or 1 teaspoon whole coriander seed (optional)
Kosher salt and freshly ground black pepper
Boiled Lobster or over couscous any tuna, salmon, bass, or snapper dish
Sauteed Sea Scallops
Herb-Roasted Halibut

Directions

1

In a medium saucepan, heat the oil over medium-high heat, until shimmering.
2

Saute the celery, carrots, shallots, and apple until transparent, 8 to 10 minutes, stirring often.
3

Add the curry powder and cook 1 minute.
4

Add the stock, bring to a boil, and lower the heat to medium.
5

Simmer for 4 minutes then add the cream coconut milk and optional cilantro or coriander seed.
6

Raise the heat to high and bring to a boil, then reduce the heat to medium and simmer for 15 minutes.
7

The sauce will thicken and reduce slightly.
8

Strain through a fine strainer, pushing down on the solids.
9

Taste and season with salt and pepper.
10

Variations:
11

For fish and shellfish dishes, make the sauce with lobster stock or shrimp stock.
12

For cilantro, substitute the bulbous white portion of 1 stalk lemongrass, cut into 1-inch pieces.
13

For a slightly richer and thicker sauce, omit the coconut milk and use all heavy cream.