Curried Sauce

This is a simple sauce that is easily put together and versatile. Great on salmon and sea scallops.

Ingredients:

• 1 tablespoon ghee or butter
• 1 medium shallot, minced
• 1 jalapeno, minced
• 1-2 teaspoons Madras Curry Powder (blog 4/15/13) 
• 15 ounce coconut milk
• 1/4 cup chicken broth
• 1 teaspoon lemon zest
• 1-2 teaspoon fresh, chopped cilantro
• salt and pepper to taste

Directions:

In a large skillet heat ghee over medium high heat. Add the minced shallot and jalapeno and cook until soft. Add the curry powder.

Add the coconut milk, broth, lemon zest, salt and pepper. Simmer on low for 15 minutes. Add the fresh cilantro.

*( Used 1/2 cup Green Chili Sauce (blog 4/12/13 ) in replacement of jalapeno and chicken broth. Also added 1 tablespoon fresh lemon juice.)

Recipe Suggestion:

Make the curry sauce as recipe calls for; but increase the chicken broth to 2 cups.

Cube 4 Yukon Gold potatoes, peel and slice 4 shallots and coat lightly with olive oil. Salt and pepper to taste. Roast at 400-degrees for 15-20 minutes or till golden brown. Slice shallots and potatoes into bite size pieces.

Lightly coat 1 pound boneless, skinless thighs with olive oil and salt and pepper to taste. Grill thighs at 400-degrees till cooked through. Cut into bite size pieces.

Add the roasted vegetables and grilled thighs to the sauce and simmer for 1-2 hours.

Serve over cooked rice of choice.

Makes enough for four hungry folks.