Coconut Curry Sauce
* Makes about 1 1/2 cups- each 1/4 cup serving: 2 grams protein- trace of carbs*
SERVE THIS WITH GRILLED OR BAKED FISH, SHRIMP, CHICKEN OR RICE!
1 T. Unsalted butter
1 1/2 Curry powder
2 minced garlic cloves
2 t. FRESH minced ginger
1/4 t. ground cardamom
1 t. mustard seeds
3/4 Cup all dairy-heavy cream
1/2 Cup coconut milk
1 T. Shredded unsweetened coconut
1 T. fresh cilantro
2 T. minced fresh mint
Ground black pepper to taste
In a med. saucepan, melt butter over med-high heat. When butter is hot and bubbly, add curry, garlic, ginger, cardamom and mustard seeds. Reduce heat to low and sauté 2-3 minutes, until mustard seeds begin to pop.
Add cream, coconut milk, cilantro, mint and black pepper. Mix well with a spoon. Simmer gently for 5 minutes, stirring until thick and well mixed.
