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1

Curry Carrot Sauce

Yield: 4 1/2 cups (1.1 L)

4 (240 g) medium carrots, peeled and cut into 2-inch (50 mm) pieces

2 cloves garlic

2 tablespoons lemon grass, sliced thin

2 1/2 cups (600 mL) canned low sodium chicken broth

1 cup (240 mL) skim milk

1 cup (240 mL) coconut milk

1 1/2 tablespoons (23 mL) Asian fish sauce

1 1/2 teaspoons red Thai curry paste

1 tablespoon brown sugar

1 tablespoon cornstarch

1/4 cup fresh cilantro leaves

© Vita-Mix Corporation

Place carrots and garlic in Vita-Mix container. Secure 2-part lid. Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #5 or #6. Run for 10 seconds until chopped. If necessary, use the tamper to press any ingredients into the blades while processing. Put remaining ingredients in saucepan, except cornstarch and cilantro. Simmer for 15 minutes or until carrots are soft. Place this mixture and cornstarch in Vita-Mix container. Secure two-part lid. Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #10; then to HIGH. Run for 4 to 5 minutes until mixture is smooth and hot. Add cilantro just before turning off machine.

Recommended for: seafood, rice, grilled or roasted vegetables.

Happy 3700th birthday, curry?

The earliest known recipe for meat in spicy sauce with bread appeared on tablets found near Babylon in Mesopotamia, written in cuniform text as discovered by the Sumerians, and dated around 1700 B.C., probably as an offering to the god Marduk.