RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1978
| View Recipe |
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| Recipe Name: |
Red Curry Sauce |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Herbs/Spices |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$8.72
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons ginger root coarsely chopped
1 Cup stock, fish
1 to taste salt and pepper
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Directions:
In a medium saucepan over medium heat, melt the butter and sweat the ginger, garlic, curry paste and onion for 3 minutes. Raise the heat to high, add the wine and stock and reduce until 1/4 cup of liquid remains. Reduce the heat to medium, add the cream and simmer for 15 minutes.
Combine the sauce and the roasted pepper in a blender and process until smooth. Strain through a fine strainer into a bowl, add the sugar and salt and pepper to taste. |
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| Nutrition per Serving: |
| Calories: |
201 |
Total Carbs: |
5.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
16.2 |
Fat: |
14.5 |
Protein: |
2.13 |
| Fiber: |
0.33 |
Sodium: |
98.06 |
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