thai red curry sauce
(1 RATING)
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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prep time
15 Min
cook time
10 Min
method
---
yield
6 serving(s)
Ingredients
- 4 tablespoons butter
- 5 - plum tomatoes, seeded and chopped
- 1 tablespoon ginger, peeled and minced
- 2 tablespoons garlic, minced
- 2 cans unsweetened coconut milk (14 oz each)
- 1 tablespoon thai red curry paste
- 7 tablespoons cilantro, fresh, chopped
- 1 tablespoon salt
How To Make thai red curry sauce
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Step 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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Step 2You can add any meat or vegetables at this point and simmer until cooked through.
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