Recipe: Curry Sauce (blender)

CURRY SAUCE

"Simmer shrimp in this sauce, add it to sauteed vegetables, or reheat leftover roast chicken in it."

3 tablespoons olive oil
1 small onion, cut into strips
1 (2 inches) piece fresh ginger, peeled and chopped
4 cloves garlic, halved
2 tablespoons sliced lemongrass
Salt (to taste)
3 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 quart chicken stock
1 (8 ounce) can coconut milk
1 cup apple juice
Juice of 1 lime

In a large skillet over medium heat, heat the oil in a large saute pan. Add onion, ginger, garlic, lemongrass, and salt. Cook, stirring often, for 8 minutes or until softened.

Add the curry powder, cumin, and coriander. Cook, stirring, for 2 minutes, until you can smell the spices.

Stir in the chicken stock. Bring to a boil, lower the heat, and simmer for 15 minutes.

Add the coconut milk and apple juice. Simmer 15 minutes more. Set aside to cool.

In a blender, puree the cooled sauce. Add the lime juice.

Makes 3 pints
Adapted from German Lam
Source: Boston Globe, September 3, 2008