CURRY SAFFRON SAUCE
Look for an opulent, smooth sauce
For 4 people:
For chicken or many other meats, 8 to 12oz per person
For Fish: 8 to 12oz per person
Use a large saucepan.
3 T Asian Oil (sesame oil flavored with fresh garlic, ginger, and scallions)
Heat the oil
In a food chopper gather 1oz each of:
shallots
red bell pepper
serrano chili (1/2oz may work for many)
celery
carrot
Grind the aromatics into a paste and
add the paste into the hot oil and
add the following:
½ t salt
1 ½ T flour, sprinkled over
3T green curry paste
1T tomato paste
1T fresh pineapple or orange juice for a bit of moistur
Soften the above in the oil and juice, about twelve minutes at a simmer.
Now it’s time to add the liquids.
THE SAUCE
After the aromatic paste (pâte aromatique) is softened
Add these ingredients to the saucepan:
8oz coconut milk
6oz coconut cream
1TB fresh lime juice
1oz fresh pineapple juice (or if not available, substitute coconut water with pineapple added)
4T curry powder
1T cumin
½ scant teaspoon crumbled/crushed saffron
¾ t salt
Bring to a simmer.
Add the chosen protein (the chicken or fish)
Simmer the pot for 30minutes.
SERVE WITH
1 cup rice made with
1 cup coconut water and
1 cup fresh pineapple or orange juice