Smoky Curry Cream Sauce

Ingredients

• 2 tablespoons of smoky curry
• 1 finely chopped shallot
• 1 minced garlic clove
• 200 ml of thick cream (or whole liquid cream)
• 100 ml of vegetable or chicken broth
• 1 tablespoon of extra virgin olive oil from Crete or butter
• 1 tablespoon of lemon juice or calamansi vinegar from Huilerie Beaujolaise
• Salt and pepper to taste
• Fresh coriander for garnish (optional)

Instructions

• Prepare the ingredients: Finely chop the shallot and garlic. In a pan, heat the olive oil (or butter) over medium heat.
• Sauté: Add the shallot and garlic to the pan and sauté until they become translucent, about 2 to 3 minutes.
• Add the smoky curry: Incorporate the smoky curry into the pan and mix well to coat the shallots and garlic. Cook for 1 minute to release the spices' aromas.
• Deglaze with the broth: Pour the broth into the pan and mix well. Simmer for 2 to 3 minutes to slightly reduce the sauce.
• Add the cream: Reduce the heat to low and add the cream. Mix well to achieve a smooth sauce. Simmer on low heat for 5 to 7 minutes, until the sauce thickens slightly.
• Season: Add the lemon juice or calamansi vinegar, then season with salt and pepper to taste. If the sauce seems too thick, add a bit more broth or water.
• Serve: Use this smoky curry cream sauce to top chicken, shrimp, fish, or grilled vegetables. Garnish with fresh coriander if desired before serving.