I had to try something with my Sunday roast. I like to put my roast in my cast iron roaster, for 500degrees F. for 45 min. then I turn it off and go to mass. By the time I return supper is ready except for the vegetables. This week I'm making a recipe that was delicious. I had a 3lb. roast not too fatty, rubbed some curry paste, about 1/3c. on it and put 'er in, since there was not too much fat I added 1c. water to the pan just before I put it in. When I returned home I removed my roast, rolling it ever so gently in the pan drippings getting some of the curry paste in. I then sliced my roast as thinly as possible, placed it a casserole and covered it to keep it warm. In a separate pan I made a rue, (2 tbsp. butter melted with a quick stirring and frying of about 2 tbsp. flour, I added the pan juices from the roaster, (some of which had the curry paste) stirring to keep it from getting lumps, and then I added 1 cup of coconut milk. By the time I did all this my potatoes were done and my steamed asparagus. Serve the warm roast with the sauce and your desired side dish. I prefer rice or couscous with my curry, but as my family don't like curry, I didn't rock the boat. I have no picture, they gobbled it, yes gobbled it all up. (what they don't know won't hurt them). Enjoy. I think it might be good with a cilantro garnish, but that might give away the curry secret. As it was the asparagus was a hard sell.
P.s. the curry paste I like to use is Hot, however, by the time you add all the other ingredients, it give the sauce just a nice flavour, you would not be overwhelmed with the curry flavour, that's why my boys didn't even know they were eating curry. I could have easily punched it up a few notches, but I was a good mommy and considered my boys.
