Use fish stock if your sauce is for fish, chicken stock for chicken, beef stock for read meat.
Saute vegetables in butter and oil until tender. Add curry powder or paste and blend in. Add stock, bring to a boil and whisk smooth. Add coconut milk. Let mixture boil gently until reduced to about half. Remove from heat, stir in lime juice and season to taste.
Strain sauce and serve with steamed fish, or with chicken or beef left from making stock.
"Demographic indicators are that countries whose populance consumes large amounts of coconut have very low incidences of coronary diseases."
Coconut Cookery, by Valerie MacBean
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cup (624g)|
|Recipe Makes: 2|
|Calories from Fat: 582 (83%)|
|Amt Per Serving||% DV|
|Total Fat 64.7g||86 %|
|Saturated Fat 42.1g||210 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 37.7mg||12 %|
|Sodium 530.6mg||18 %|
|Potassium 1004mg||26 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 25.6g|
|Protein 11.6g||17 %|
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Calories per serving: 704
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