Chile Peppers in Spicy Cream Sauce
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
green chili peppers
mexican, roasted, peeled, stems and seeds removed, cut into strips |
*
|
| 1 | teaspoon |
cayenne pepper
|
|
| 2 | tablespoons |
ghee (clarified butter)
vegetable oil |
|
| 1 | large |
onions
finely chopped |
|
| 1 | tablespoon |
ginger
fresh, finely chopped |
|
| 2 | teaspoons |
coriander
ground |
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
turmeric
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 | cup |
coconut milk
unsweetened |
|
| 3 | tablespoons |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
green chili peppers
mexican, roasted, peeled, stems and seeds removed, cut into strips |
*
|
| 5 | ml |
cayenne pepper
|
|
| 3E+1 | ml |
ghee (clarified butter)
vegetable oil |
|
| 1 | large |
onions
finely chopped |
|
| 15 | ml |
ginger
fresh, finely chopped |
|
| 1E+1 | ml |
coriander
ground |
|
| 5 | ml |
dry mustard
|
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
turmeric
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 237 | ml |
coconut milk
unsweetened |
|
| 45 | ml |
heavy whipping cream
|
|
Directions
Sauté the onions and ginger in the oil until the onions are browned.
Add cayenne, coriander, mustard, cumin, cinnamon, turmeric, and cloves.
Heat for another minute.
Add the chiles to the pan along with the coconut milk.
Simmer for 10 minutes, stirring constantly, until the sauce thickens.
Stir in the cream and simmer for an additional 5 minutes.
