Coconut Citrus Curry

This is my new favorite sauce. It is very verstile – goes with everything. I have made the authentic curry before but this one has easy to find ingredients and is easy to make. You can also make the sauce ahead of time and reheat when ready to use it. My favorite way to serve it is with udon noodles and sauteed shrimp. You can serve it with rice, fish, tofu, chicken, veggies. Make it how you like it!

Coconut Citrus Curry Sauce

1 tablespoon butter
1 - 2 shallots, thinly sliced
2 - 3 garlic cloves, thinly sliced
1-inch knob ginger, thinly sliced
½ - 1 tablespoon Thai red curry paste (depends on how spicy you want it)
1 1/2 cups chicken stock
1 tablespoon lemon zest (about 1 lemon)
½ tablespoon lime zest (about 1 lime)
1 tablespoon fresh lime juice (if you like it especially citrusy)
1/2 cup coconut milk (I used light)
1 tablespoon chopped cilantro
Salt to taste
White pepper

Melt the butter in a small sauté pan over medium heat. Add the shallots, garlic, ginger, and curry and sweat until tender, about 5 to 6 minutes. Add the chicken stock, zests, and lime juice and bring to a boil. Lower the heat and simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Process broth in food processor then strain and serve how you like it.