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February 8 2016

Coconut Red Curry Sauce

My recipe this month is a Thai broth/ sauce that I like to make in the winter that goes well with fish, udon or soba noodles and vegetables. It is spicy, but is also savory and best served when we have a cold snap and when you feel a little cold coming on. It will clear the sinuses. Enjoy and I’ll see you next month.
Coconut Red Curry Sauce
 
Serves 4
 
1TB. Sesame Oil
2TB. Canola Oil
1 tsp. Fresh Ginger (minced)
1 tsp. Fresh Garlic (minced)
2 tsp. Red Curry Paste
½ can Coco Lopez
2 Cups – Clam stock
2TB. – Soy Sauce
1 tsp. – Curry Powder
1 Pinch - Turmeric
1 Cup – Heavy Whipping Cream
 
1/ 4 Cup – Cold Water
 3TB. – Corn Starch
 
1) In a 2 quart stainless steel sauce pot, pour both oils in and place on medium hot heat on the stove. Add ginger and garlic, sauté until just soft.

2) Add the curry paste, coco lopez, clam stock, soy sauce, and spices. Bring to a boil.

3) Whisk the cold water and corn starch to make a slurry.

4) While sauce is boiling, slowly pour in slurry to thicken. Turn heat down and simmer a minute or two more.

4) Whisk in heavy cream and cook a few more minutes. The sauce should be thick enough to coat a spoon, but not to thin.

5) Serve with grilled, tandoori, or spicy seasoned fish. Toss with noodles and vegetables, shrimp or scallops.