thai red curry sauce
(1 rating)
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I believe this recipe was published in a Bon Appetit magazine sometime in the 1990's. I use this sauce regularly for chicken, shrimp or even just vegetables. I have never used the full tablespoon of salt but wanted to keep the recipe true to what was published.
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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
10 Min
Ingredients For thai red curry sauce
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4 Tbspbutter
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5plum tomatoes, seeded and chopped
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1 Tbspginger, peeled and minced
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2 Tbspgarlic, minced
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2 canunsweetened coconut milk (14 oz each)
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1 Tbspthai red curry paste
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7 Tbspcilantro, fresh, chopped
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1 Tbspsalt
How To Make thai red curry sauce
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1Melt butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger and saute until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 4 tablespoons cilantro and salt.
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2You can add any meat or vegetables at this point and simmer until cooked through.
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