Green
Curry-Mango Sauce
2
tablespoons plus 1/2 cup canola oil
1 red
onion, coarsely chopped
3
cloves garlic, chopped
1
tablespoon chopped fresh ginger
1
serrano chile, coarsely chopped
2
tablespoons green curry paste
3 ripe
mangoes, peeled, pitted, and coarsely chopped
2 cups
water
3
tablespoons fresh lime juice
3
tablespoons chopped cilantro leaves
1
tablespoon honey
Salt
and freshly ground pepper
Heat 2
tablespoons oil in a medium saucepan over medium heat. Add onion and
cook until soft, about 3 minutes. Add garlic, ginger, and serrano
chile and cook for 1 minute. Add the curry paste and cook for 2
minutes. Add mangoes and water, stir well, and cook until the mango
is soft, about 15 to 20 minutes. Transfer the mixture to a blender
(see *Cook's Note below). Add the lime juice, cilantro, and honey
and blend until smooth. With the motor running, slowly add the
remaining 1/2 cup oil and blend until emulsified. Season with salt
and pepper, to taste.
Cook's
Note: When blending hot liquids, remove liquid from the heat and
allow to cool for at least 5 minutes. Transfer liquid to a blender
or food processor and fill it no more than halfway. If using a
blender, release 1 corner of the lid. This prevents the vacuum
effect that creates heat explosions. Place a towel over the top of
the machine, pulse a few times, and then process on high speed until
smooth.
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