| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Orange-Curry Sauce

3 cups orange juice
2 tablespoons grated fresh ginger
1 tablespoon curry powder
1 tablespoon chili-garlic paste
1 (14-ounce) can coconut milk (not cream of coconut)
3 tablespoons chopped fresh cilantro

1. Bring first 4 ingredients to a boil in a saucepan; reduce heat, and simmer 20 minutes or until mixture is reduced by half.
2. Pour mixture through a wire-mesh strainer into a saucepan, discarding solids.
3. Stir in coconut milk, and cook 10 minutes. Stir in cilantro.

Makes 1 1/2 cups.

Recipe provided courtesy of Pork, The Other White Meat.