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Basic Curry Sauce from Batik Restaurant Mauna Kea Recipe

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This recipe for Basic Curry Sauce from Batik Restaurant Mauna Kea is from The Crafford Family 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 1/2 Cups chopped onion
2 cloves chopped garlic
1 Tablespoon chopped fresh ginger
1/2 Cup salad oil
4 Cups chopped tomato
2 Tablespoons ground cumin
2 Tablespoons ground turmeric
1/2 Cup curry powder
1/4 Cup ground coriander
1 1/2 teaspoon ground cinnamon
3/4 teaspoon ground clove
3 Tablespoons lemon juice
2 Cups coconut milk
2 Cups chicken stock

Directions:
Directions:
Heat salad oil in a pan and add onions. Let simmer over medium heat until onions are transparent.

Add garlic, ginger, cumin, turmeric, curry powder, coriander, cinnamon and clove. Let cook for 2 to 3 minutes, stirring constantly. Add tomatoes and chicken stock and bring to a boil. Let it simmer for 45 minutes stirring occasionally. Add lemon juice and coconut milk. Season with salt and puree in blender.

Sauté protein, if desired (shrimp, veal, lamb or chicken). Add to sauce with tofu and/or diced vegetables such as potatoes, carrots, and celery. Simmer until tender.

Serve with condiments including peanuts, raisins, shredded fresh coconut, sambal and mango chutney.

 

 

 

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