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Coconut-pineapple curry sauce

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Ingredients for 1 servings:

  • 50 g butter or margarine
  • 1 tbsp flour
  • 400 ml coconut milk
  • 200 ml pineapple juice
  • 20 g curry powder
  • e.g. salt and pepper
  • 1 tsp cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Melt the butter in a saucepan, stir in the flour, and make a roux, stirring constantly. Add the coconut milk and pineapple juice. I like to use the liquid from canned pineapple for an added sweetness. Heat the mixture, but don’t boil it yet. Stir in the spices and then add the cornstarch. Carefully bring to a gentle boil and immediately pour into screw-top jars or similar containers while still hot. While still warm, the sauce will be quite runny, but it will thicken as it cools.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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