Preparation info
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By Elisabeth Lambert Ortiz

Published 1973

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  • 1 oz. unsalted butter
  • 1 onion, finely chopped
  • 1 small carrot, scraped and finel


In a heavy saucepan heat the butter and sauté the onion, carrot and celery until the onion is tender and lightly browned. Add the curry powder, ginger and flour and cook, stirring, for 3 or 4 minutes longer. Add the bay leaf and stock, season with salt and pepper, mix, cover and simmer gently, for 30 minutes. Add the coconut milk and cook until heated through. Remove from the heat and stir in t