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Creme Constance

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Submitted by bmartin328

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

1 ½ 43.3
OUNCES ML/G BUTTER
1 ½ 43.3
OUNCES ML/G ONIONS
finely chopped
1 5
TEASPOON ML CURRY POWDER
½ 14.5
OUNCE ML/G ALL-PURPOSE FLOUR
15 433.5
OUNCES ML/G MILK
15 433.5
OUNCES ML/G CHICKEN BROTH
5 75
TABLESPOONS ML COCONUT MILK
To finish
4 6E+1
TABLESPOONS ML CREAM
4 4
SLICES SLICES LEMON *

Directions

Melt butter, and soften the very finely chopped onion over gentle heat.

When tender, but not browned, add curry powder (which should be of good quality, and ideally home made) and continue cooking 1 to 2 mins.

Stir in flour and cook to make a roue for a further minute or so.

Remove from heat and when slightly cooled, gradually stir in stock and milk.

Return to heat and stir while bringing to the boil. When boiling, reduce heat and simmer gently 15 minutes or so.

Add coconut milk (or creamed coconut if the milk is unavailable) and stir to incorporate.

Strain, correct seasoning and reheat. Serve with a little cream marbled on the surface, and a slice of lemon.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 248 69% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 276mg 12%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 15g
Vitamin A 12% Vitamin C 2%
Calcium 16% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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