1/4 cup butter or margarine
2 medium onions, minced
2 apples, pared and minced
6 tablespoons flour
1 1/2 tablespoons curry powder
1 1/2 teaspoons brown sugar
2 cloves garlic, minced
1 teaspoon minced ginger root
2 cups stock
1 can (12 ounces) frozen coconut milk, thawed
1 1/2 teaspoons salt
2 cups cooked shellfish, chicken, or cubed meat
In a skillet, melt butter and saute onions and apples until onions are clear. Stir in flour, curry powder, sugar, garlic, and ginger. Cook over very low heat for about 30 minutes or until onions and apples are very soft and caramelized. Slowly stir in stock and coconut milk. Cook, stirring occasionally, until thickened. Sauce may be strained if desired, and may be refrigerated overnight or frozen; reheat on low heat. Before serving, add salt and shellfish or meat to sauce. Heat thoroughly but do not allow to boil or sauce will curdle. Makes 8 servings.
Approximate Nutrient Analysis per serving (based on shellfish): 250 calories, 16 g fat, 12 g saturated fat, 35 mg cholesterol, 750 mg sodium, 21 g carbohydrate, 3 g fiber, 8 g sugar, 10 g protein
Approximate Nutrient Analysis per serving (based on chicken): 270 calories, 17 g fat, 12 g saturated fat, 45 mg cholesterol, 750 mg sodium, 20 g carbohydrate, 3 g fiber, 8 g sugar, 13 g protein
Featured in Star-Bulletin on 1/16/08.