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Ingredients
| olive oil: 1 Tbl |
| onions: 1 (finely chopped) |
| curry paste - red: 2 Tbl |
| chicken broth: 2 cups |
| canned coconut milk: 1/2 cup |
| limes: 1 (juice of) |
| garlic: 3 cloves (minced) |
| ginger (minced): 1 tsp (minced) |
| red tomatoes: 1 (finely chopped) |
| fresh cilantro (coriander): 1/4 cup (finely chopped) |
| fish sauce: 1 tsp |
| light brown sugar (packed): 1 tsp (packed) |
Thai Red Curry Sauce
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Heat 1 tablespoon olive oil in saucepan.
- Add onion and saute until golden brown.
- Add curry paste and stir 1 minute.
- (Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
- Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
- Simmer uncovered until lightly thickened, about 20 to 30 minutes.
- Pour sauce into a blender and blend until smooth.
- Return sauce to pan and re-heat if needed.