Red curry sauce
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | Shallot; minced | |
| 1 | Garlic clove; finely minced | |
| 1 | Quarter-sized piece ginger peeled and finely minced | |
| 2 | teaspoons | Red Curry Paste |
| 1 | cup | Coconut milk |
| 2 | teaspoons | Fish sauce |
| ½ | teaspoon | Sugar |
| 1 | tablespoon | Cilantro leaves finely minced |
| ½ | teaspoon | Grated lime zest OR |
| 1 | Wild lime leaf; minced | |
Directions
In a wok, heat the oil over high heat. Saut‚ the shallot, garlic and ginger until soft, 1 to 2 minutes. Stir in the curry paste and cook, stirring, for 1 minute. Add the coconut milk and simmer over low heat for 5 minutes. Stir in the remaining ingredients and taste for seasoning. Serve over grilled, poached or broiled fish. Also delicious spooned over rice.
If prepared in advance, refrigerate the sauce until needed and reheat just before serving.
Simply Seafood Fall 1993
Submitted By DIANE LAZARUS On 01-24-95