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Print this Recipe    Curry Sauce

Southeast Asian Curry (Thai, Vietnamese, Burmese, Laos, etc.)

1 heaping tablespoon golden curry powder
1/2 cup minced fresh onion
1 tablespoon garlic, minced
5 bay leaves
1/2 cup soy milk or non-fat yogurt
1 teaspoon coconut extract

In a non-stick pan with Pam, a few drops of olive oil, or margarine
(a teaspoon of olive oil will really enhance the flavors) saute
the onions until slightly golden, add the garlic and the curry
powder, stir and let cook, but before the onions turn dark, add a
cup of warm water and the bay leaves. Simmer gently for a while
(the longer the better) and add whatever ingredient you may be
currying to cook to the desired degree.

This sauce is rather thin. It can be thickened with a tablespoon
of cornstarch (dissolved first in 1/4 cup of cold water) or by
mixing a tablesppon of flour with the curry powder before adding
it. Another way to thicken it is to add a diced potato as soon as
the liquid is added.

Any combination of vegetables, tofu or tempeh will become rich of
eggplant on the BBQ and then add them, or cook the small white
egg-sized Thai eggplant in the sauce.


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