Curry Sauce: Reduced-Cream Method

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About


Prepare the mixture of onion and curry as described for the classic method. Add 2 cups (500 milliliters) of reduced-cream white sauce and 4 ounces (125 grams) of chopped coconut. Gently simmer the sauce for 15 minutes to infuse the coconut before straining it through a fine chinois.