| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Barbara4 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Orange juice |
| 1 |
|
Chopped carrot |
| 2 |
tb |
Chopped fresh cilantro |
| 2 |
tb |
Grated fresh ginger |
| 2 |
ts |
Minced garlic |
| 1 |
|
Jalapeno; minced |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Thai red curry base |
| 6 |
tb |
Butter |
INSTRUCTIONS
Combine first 8 sauce ingredients in a heavy saucepan. Bring to a boil and
cook until carrot is tender and liquid is reduced by half, stirring
occasionally, about 12 minutes. Puree in blender until smooth. Return to
saucepan and bring to a simmer. Whisk in butter. Season to taste with salt
and pepper. Yield: 4 to 6 servings.
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