–

Thai Red Curry Sauce

A simple yet flavourful sauce that's great on fish, tofu or used to top a noodle stir-fry giving you an instant Thai twist.
Inspiration:
  1. Food.com
  1. 2 tsp coriander seeds, whole
  2. 1 tsp cumin seeds, whole
  1. finely grind in a nut & seed grinder and set aside
  2. alternatively, crack the seeds in a mortar & pestle
  1. 1 tbsp peanut oil
  2. 4 cloves garlic, minced
  3. 1-2 inch ginger, grated
  1. heat oil in a saucepan over med-high heat
  2. saute ingredients until lightly browned - do not burn
  1. 3 tsp paprika
  2. 3 tsp curry powder
  3. 4 tsp red Thai curry paste
  1. add these ingredients & reserved ground seeds to saucepan
  2. reduce heat to low and cook ~2 mins to release oils & combine flavours
  3. do not burn the mixture
  1. 400 ml coconut milk
  2. 2 tbsp palm sugar
  3. 2 tbsp tomato paste
  4. 2 tsp soy sauce
  1. add to saucepan
  2. increase heat, stir constantly & bring almost to a boil

Notes

  1. grind 4-6 whole cloves in the first step for an additional layer of flavour
  2. make sure not to bring to a full boil or the coconut may separate
Categories:
  1. Asian
  2. Thai
  3. fast quick
  4. sauce sauces