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Yellow Curry Sauce Recipe

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This recipe for Yellow Curry Sauce is from MK Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5c. Turmeric
1c. Cumin
.5c. Coriander
1c. Chopped Garlic
1.5c. Chopped Ginger substitute 3T dried ginger
3/4c. of chopped mild green chilies like a jalapeno no seeds substitute 1.5T cayenne
1.5c. Brown sugar
5 each onions, chopped
1T nutmeg
4c. coconut milk substitute cream and toasted coconut
2gal whole milk
Directions:
Directions:
1. In a large sauce pan or rondue sweat out all vegetables in oil and then add all the spices
2. Let the spices really toast and sweat out, if you don't do this your curry will taste like a lot of different strong spices instead of a mellow balance of spice
3. After the spices of sweated a toasted, everything should have come together and no dry spots of spices, deglaze with lime juice and cook out.
4.then you can the cream or coconut milk and milk to the pot.
5. You're going to have to cook the curry on low so the milk doesn't break, this is important. You will have to cook the curry till its done, this means that I can't give you an exact time of completion. The curry should taste sweet, spicy, and tangy. If it looks like the milk has separated, the fats are floating around in liquid, then you can try blending everything together and adding more fat like cream.
Preparation Time:
Preparation Time:
1hrs
Personal Notes:
Personal Notes:
You can make various meals with this sauce, so I didn't want to put a number of servings on this recipe. But you can feed roughly a few hundred depending on how much you wanted in each item.

 

 

 

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