Curry Sauce

Here's an easy sauce to add punch to chicken or pork that you've browned.  It's my husband's favorite.  It goes well over potatoes or rice and vegetables, such as cooked carrots and celery.

2-3 shallots, chopped
bell pepper, sliced

1 15-oz can coconut milk or 1 pint cream or half and half
1 T sweet curry
1 T spicy curry

1. Caramelize shallots in saucepan for 10 min at a low sizzle in olive oil and/or butter.
2.  Add bell pepper and sizzle for 5 more min to complete carmelization of shallots and to cook pepper.
3. Add coconut milk or cream and curries. Simmer at least 3 min.