Monday, April 29, 2013

lemon coconut "curry" sauce

This is my new favorite sauce.
It can go on anything.
As a sauce for grilled chicken, over pasta, in scrambled eggs, as a base for soup, or, as my favorite, simmered with chunks of chicken and fingerling potatoes over rice as a "curry", of sorts.

It's not a real curry, per say, but it reminds me of a good, coconut, green curry so that's what we've been calling it.
When we have it for dinner.
About once a week.

And in this house, once a week, once a month, repeating a recipe is a big, big deal.

Lemon Coconut Curry Sauce
Makes about 2 cups.
From 101 Cookbooks!
1 bunch of scallions (about 8-10)
1/2 a bunch of cilantro (about 1 cup of leaves, packed)
1-2 garlic cloves
1-2 fresh jalapenos, depending on how spicy you like it
a pinch of salt
1 tablespoon canola oil
1 can of coconut milk (full fat is best, of course, but low fat is okay too)
2-3 tablespoons fresh lemon juice, or more/less to taste

Blend all ingredients, except lemon juice, really well in a food processor.  Store in a mason jar in the fridge for up to two days.
Right when you are ready to use, add lemon juice and heat through.  
For example, for our "curry" dish, I brown the chicken and potato chunks and add the sauce and simmer for about 15 minutes, until everything is cooked through and tender, then add the lemon juice and serve over rice or quinoa.  
So so good.

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