Red Curry Sauce

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Servings: 1 Difficulty: Advanced
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Thai-style savory and satisfying main that brings home-style flavor to your table
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Red Curry Sauce

Author: chefs-mate Cooking Method: , , Cuisine: , Courses:
Difficulty: Advanced
Servings: 1 Calories: 220.4

Description

This Thai main features Fried garlic in oil, Fried shallots in oil, Red prik kaeng (chili paste, Coconut milk, Prik chi fa daeng. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. (red jalapenas), Sliced finely 2 tb 'ginger' 2 tb Fish sauce Pinch of sugar The common thread of all these is to
  2. prepare a sauce base.
  3. Similar sauces can be made from any Thai curry paste: the basic method is simple: the paste is fried, dissolved in coconut milk, and a colorant, taste extender and flavor element are added.
  4. Note fried garlic in oil and fried shallots in oil are so basic that most Thai cooks keep some ready made.
  5. It will keep in the fridge for two or three months.
  6. It is best made in a small deep fat frier.
  7. However if you don't have any put a tablespoon of oil in a medium hot wok and
  8. fry a tablespoon of garlic (or shallots) until they just change color and the oil becomes aromatic.
  9. RED CURRY SAUCE In a wok
  10. heat (or
  11. cook ) the garlic and shallots, and
  12. add the prik kaeng, and
  13. stir until combined and aromatic.
  14. In a wok push it up the side of pan away from the heat.
  15. If you are using a saucepan remove and set aside.
  16. Heat the coconut milk until nearly boiling and lower the heat.
  17. Add the chili paste, a quarter at a time, and stir until dissolved.
  18. Now add the remaining ingredients, and stir until heated through.
  19. You can increase or
  20. reduce the shallots/garlic and chili paste together by a factor of two (ie if you halve the chili paste, halve the garlic and shallots also.
  21. If you double them double them all).
  22. Similarly the jalapenas, ginger and fish sauce can be adjusted by up to a factor of two to give the flavor balance you want.
  23. 'ginger' gives the dish and afterburn.
  24. You can use any mixture of khing (common green ginger), kha (galangal), or kachai (lesser ginger) you wish.
  25. Walt Colonel Ian F.
  26. Khuntilanont-Philpott

Nutrition Facts

Servings 1

Amount Per Serving
Calories 220.4kcal
% Daily Value *
Total Fat 19.3g30%
Saturated Fat 11.7g59%
Cholesterol 0.0mg0%
Sodium 25.0mg2%
Total Carbohydrate 14.9g5%
Dietary Fiber 7.8g32%
Sugars 4.1g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, chi, chili, coconut, curry, daeng, fried, frying, garlic, indian, kaeng, main, milk, oil, paste, prik, red, sauce, shallots, stir frying
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