* Exported from MasterCook *

HAWAIIAN CURRY SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : 5-10G Low Carb Regional Hawaii
Sauces Dressings All Purpose Znew2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup celery -- chopped
1 cup green onion -- chopped
1 cl minced garlic
1 tbsp grated ginger
2 tbsp butter
1 tbsp cornstarch
1 tbsp dry yellow curry powder
2 cans coconut milk -- (13 ounce) 2-370g
1 chicken bouillon cube
2 tsp splenda

Saute onion, celery, garlic and ginger in butter till very soft. Add curry powder and stir. Mix a little coconut milk in with the cornstarch and add to the pan. Then slowly add the rest of the coconut milk stirring gently. Let this simmer for till it reduces a bit. Should make about 3 cups of sauce. Serve this over cooked seafood or poultry.

Terranova dedicated to my grandmother *Kipona aloha Nana*
August 1898- June 1972












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Per Serving (excluding unknown items): 181 Calories; 17g Fat (81.4% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 147mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore October. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes






Nutr. Assoc. : 0 0 0 631 0 0 492 0 0 0