Curry and Coconut Sauce

Serves: 6

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Total Time: 25

Prep Time: 5

Cook Time: 20

• 175 gram(s) onions
• 2 tablespoon(s) oil
• 2  garlic cloves
• 4 tablespoon(s) mild curry paste
• 3 tablespoon(s) coconut milk powder
• Salt

Method

1. Finely chop the onions. Heat the oil in a saucepan and add the onion with 15ml (1tbsp) water.
2. Cook, stirring, for 10min or until golden brown and soft. Add the crushed garlic and curry paste and cook for 1-2min.
3. Mix the coconut milk powder with 450ml (3/4 pint) warm water; stir into the pan. Bring to the boil, season and bubble for 5-10min. Serve.
4. SERVE WITH... Lightly poached shellfish.
5. PREPARE AHEAD Complete recipe up to two days ahead. Cool quickly, cover and refrigerate.
6. TO SERVE Bring slowly to the boil and simmer for 2-3min.
7. TO FREEZE Cool quickly, then pack and freeze.
8. TO SERVE Thaw at cool room temperature for 4hr. Bring slowly to the boil and simmer for 2-3min.

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