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CURRIED CREAM SAUCE
Makes about 1 1/2 cups.

30g butter
3 tsp curry powder
2 spring onions, chopped
1/2 tsp ground cumin
1 small red chill, chopped
340g can coconut milk
2 Tbs chopped chives
2 Tbs chopped parsley

Heat butter in pan, add curry powder, spring onions, cumin and
chilli, cook, stirring, until fragrant. Stir in coconut milk,
simmer, uncovered, about 15 mins, or until sauce thicken slightly;
stir in herbs. For pasta, chicken or fish.

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