So, The Recipe:
1 apple diced
1 clementine (get some of the zest off of it before you peel it apart - the zest will make a beautiful garnish)
1/2 bottle of alcoholic cider (if you are in NS, definitely use Stutz! Definitely, definitely, definitely. You will not regret this decision.)
3-4 sesame leaves
1 Thai chilli
can of coconut milk
creamed coconut *optional
1 clove garlic finely chopped
salt to taste
1. Simmer the clementines, garlic, apple, cider, chilli and sesame leaves. Leave the chilli whole so you can get it out of there without any trouble. These peppers are hot little suckers and you want your friends to still like you after dinner. Cook long enough to allow the apple to break down. Calling it names won't work, just time on the heat.
2. Add coconut milk and allow milk to heat. Once heated, remove the pepper and the sesame leaves.
3. Use an immersion blender to blend until smooth and add the curry paste.
4. You can simmer it with the curry paste to allow that curry to come forward. Remember, the curry will get hotter the longer you leave it on the heat. Imagine. You could add the curry with all the other ingredients but it really might become to hot.
Serve with the Seared Pork Loin and Caramelized Shallot Curry. Or, with whatever you want. I think you should do loads of fun things with this sauce. I want to.
Argh. I forgot to take a picture of this. I'm sorry. The sauce is beautiful, too. Figures. It ends up being really soft yellow and creamy. Then again, I used local golden delicious apples and left the peel on. Red delicious would obviously give you a vibrant (or a soft, gentle) red.