Nut Curry Sauce

Preparation info

  • Difficulty


  • Yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About


onion, chopped 1 small 1 small
butter (if using glice) or butter (if not using glice) 4 tbsp or 1 tbsp 60 g or 15 g
curry powder 2 tsp 10 ml
freshly grated coconut ¼ cup 60 ml
stock or cooking liquid cups 375 ml
mono- and diglycerides (glice) (optional) 0.6 g
nut butter 1 to 2 tbsp 15 to 30 ml
salt and pepper to taste to taste


  1. Sweat the onion in 1 tablespoon (15 grams) of the butter until translucent. Do not allow the onion to brown.
  2. Add the curry powder and cook for 3 minutes more.
  3. Add the coconut and stock and cook at a slow simmer for 15 minutes to infuse the flavor of the grated coconut.
  4. If you’re using Glice, heat the remaining butter in a very small pan to about 140°F (60°C). Work the Glice into the butter and stir until it dissolves.
  5. Whisk the nut butter into the coconut-stock mixture, then whisk in the Glice-butter mixture. Stir the sauce until it has the desired consistency. Reduce to thicken if needed or thin with additional stock, water, or coconut milk.
  6. Season with salt and pepper and strain through a coarse strainer. If you want a very smooth purée, work the mixture through a chinois or, if it’s stiff enough, a drum sieve with a fine mesh screen.