In a heavy saucepan, heat the sugar over moderate heat until it is caramelized (turns amber in color). Carefully add the peanut oil and sauté the shallots, ginger, garlic, bell pepper and chilli paste for 1 to 2 minutes, or until the shallots are translucent.
Add the curry powder and cook briefly. Add the lime and apple juices and simmer until the liquid is reduced by half.
Add the Veggie-Glace Gold® and vinegar. Bring the sauce to a simmer, stirring to dissolve the glace, and cook until the sauce is the desired consistency. Add the soy sauce, then strain the the sauce through a fine-mesh sieve.
