Curry Paste

By Craig Claiborne and Pierre Franey

Total Time
5 minutes
Rating
4(18)
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Ingredients

Yield:About five tablespoons
  • 1tablespoon butter
  • 1tablespoon curry powder
  • 1teaspoon flour
  • ¼cup unsalted chicken broth
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)

28 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 0 grams protein; 5 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the butter in a small saucepan and stir in the curry powder and flour, blending well.

  2. Step 2

    Add the broth, stirring constantly with a wire whisk. When mixture is thickened and smooth, remove it from the heat. Let cool.

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Ratings

4 out of 5
18 user ratings
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Comments

JimVijay

This is used in Curried Stuffed Eggs.
Link: http://www.nytimes.com/1983/03/27/magazine/food-curried-egg-hunt.html

Lissa

What do you serve with this sauce?

JimVijay

This is used in Curried Stuffed Eggs.
Link: http://www.nytimes.com/1983/03/27/magazine/food-curried-egg-hunt.html

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