Curry-coconut sauce (for vegetarian dishes)

Name: Curry-coconut sauce (for vegetarian dishes)
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 stick of lemongrass; 1 hazelnut-sized piece of fresh ginger; 1 TABLESPOON Oil; 1 TEASPOON Curry paste (yellow, red or green); 1 tin(s) (400 g) Coconut milk; 1 glass (400 ml) Vegetable broth; 1/4 potty Coriander; 2 TEASPOONS Cornstarch; 1 TEASPOON curry powder + something to taste; 7-10 Tbsp Salt; 7-10 Tbsp Juice of 1/2 lime

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1 stick of lemongrass
1 hazelnut-sized piece of fresh ginger
1 TABLESPOON Oil
1 TEASPOON Curry paste (yellow, red or green)
1 tin(s) (400 g) Coconut milk
1 glass (400 ml) Vegetable broth
1/4 potty Coriander
2 TEASPOONS Cornstarch
1 TEASPOON curry powder + something to taste
7-10 Tbsp Salt
7-10 Tbsp Juice of 1/2 lime

Directions

1
Remove the outer leaves from the lemongrass, and tap the stalk with the back of a knife. Peel and finely chop the ginger. Heat the oil in a pot. Fry curry paste, lemon grass and ginger in it. Deglaze with coconut milk and broth, bring to the boil and reduce to about 600 ml, stirring occasionally
2
Wash coriander, dab dry, pluck leaves from the stems and chop. Mix starch and 1 teaspoon curry powder with a little water. Boiling broth with it, season to taste with salt, curry powder and 2-3 teaspoons lime juice. Stir in coriander. Remove lemon grass from the stock. Pour sauce into a sauce boat and serve
3
Tastes great with fried rice or vegetables