CHICKEN NUGGETS IN CURRY SAUCE

Ingredients:

2	tbsp	cooking oil
1 (400 mL)	can	coconut cream
1	tbsp	sugar
1/4	tsp	iodized fine salt
1/8	tsp	pepper
2 (200 g each)	packs	PUREFOODS FUN STUFF NUGGETS or PUREFOODS BREAST NUGGETS, cooked according to package directions

Paste

1/2	tbsp	minced garlic
1 (80 g)	pc	onion, chopped
3/4	tsp	shrimp paste (bagoong alamang)
1 tbsp + 2	tsp	lemon juice
1/2	tsp	turmeric powder
1/2	tbsp	grated ginger
1	pc	sili labuyo
1/2	tbsp	curry powder

Procedure:

With a food processor, blend paste ingredients until it forms a paste. Set aside.
Heat oil in a saucepan. Sauté paste for 1 minute. Add coconut cream and sugar. Simmer until sauce thickens. Season with salt and pepper. Set aside and keep warm.
Arrange nuggets on top of warm rice then top with prepared curry sauce just before serving.

Makes 5 to 6 servings.

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