Sauce Curry (Chicken or Fish Velouté, Coconut Milk, Cream, Curry, Garlic, Chives)

This 2nd generation mother sauce derives from Sauce Velouté. Curry velouté is a smooth, spicy sauce based on classic chicken or fish velouté, rich coconut milk, and fragrant curry powder. This versatile sauce pairs well with poultry, meat, fish, eggs, or vegetables for a delightful - and different - flavour addition.

2 cups chicken or fish velouté (500 mL)
2 Tbsp. (1 oz) butter (30 g)
1 cup onions, finely minced
4 cloves garlic, thinly sliced
2 Tbsp. (1 oz) curry powder (30 g)
2 cups coconut milk (500 mL)
½ cup heavy cream (125 mL)
2 Tbsp. (1 oz) lemon juice, freshly squeezed
2 Tbsp. (1 oz) fresh chives, chopped (30 g)
sea salt
white pepper, freshly ground

Make the chicken or fish velouté sauce, cover and simmer on very low heat, whisking occasionally until ready for the next step.

Melt the butter in a saucepan over medium-low heat. Add the onion and garlic, cook, without browning, until the onion is very soft, about 5-10 minutes. Add the curry powder and cook, stirring, for 2 minutes more.

To the onions and garlic, whisk in the coconut milk and the velouté sauce, bring the mixture to a simmer, and cook for 15 minutes.

Stir in the heavy cream and lemon juice and cook until the sauce is heated through.

To Finish:
Remove from the heat and add the chopped chives. Season with salt and white pepper. Serve right away.

Makes 3 cups.