Recipe for Thai Curry Sauce


1 1/2 teaspoon ginger/garlic spice blend or
1 teaspoon garlic powder and 1/2 tsp ginger po; wder and 1 tbsp oil
2 tablespoon chopped celery
2 tablespoon chopped carrot
1 1/2 teaspoon onion flakes
1 1/2 teaspoon curry powder
1/2 teaspoon red pepper flakes
1/4 teaspoon basil
2 cup water
2 teaspoon chicken bouillion powder
1/2 cup canned coconut milk


Preheat heavy large saucepan over medium heat. Add ginger, garlic, celery and carrot and oil. Saute until vegetables ore golden brown and tender, about 5 minutes. Stir in onion flakes and curry powder and cook 2 minutes. Stir in red pepper flakes, basil, water and chicken bouillion powder. Boil to reduce by half over medium high heat, about 20 minutes. Add coconut milk, reduce heat and simmer another 15 minutes. Use as a condiment with meats.

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