Guest guest Report post Posted August 1, 2004 This is primarily a salad dressing the uses are somewhat wider than a simple dressing. You may wish to try it in a stir fry. Ingredients 1 cup pineapple juice 1 cup coconut " nectar " (try to use the watery liquid not the thicker cream) 1/4 cup tamarind concentrate mixed with 2/3 cup water 1/2 cup lime juice 3 tablespoons coconut cream 1 tablespoon red curry paste 1 teaspoon ginger, grated Method Mix the juices in a saucepan and simmer to reduce to 2 cups of liquid. In a wok or skillet over medium heat, warm the coconut cream, and add the curry paste and ginger, and stir until the mixture becomes aromatic. Skim off and discard any oil that forms on the surface. Stir the curry mix into the juices, and then cool. Serving & Storage Will keep for 2-3 weeks in a refrigerator. BON APPETIT !!! With Love M B hugs GOD BLESS!!! Quote Share this post Link to post Share on other sites
