Red Curry Sauce Recipe

Home : Contact


Recipe Categories:
Sauce; Spicy; Thai


You are viewing:
Red Curry Sauce Recipe

 

Our Asian Recipes section offers spicy meals from the East

 

  • Chinese
  • Indian
  • Korean
  • Thai
  • ...and other Asian Recipes

 

"Playwrights are like men who have been dining for a month in an Indian restaurant. After eating curry night after night, they deny the existence of asparagus."
Peter Ustinov

Asian recipes have draw on thousands of years of experience to produce a rich variety of spicy and healthy recipes.

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Asian Recipes are part of our collection of over 60,000 recipes.




Red Curry Sauce

 

Ingredients

1 red curry sauce
1 tbsp fried garlic in oil
1 tbsp fried shallots in oil
4 tbsp red prik kaeng (chili paste)
1 cup coconut milk
2 tbsp prik chi fa daeng
1 (red jalapenas),
1 sliced finely
2 tbsp 'ginger'
2 tbsp fish sauce
1 pinch of sugar



 

Preparation

The common thread of all these is to prepare a sauce base. 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.

Note fried garlic in oil and fried shallots in oil are so basic that
most Thai cooks keep some ready made. It will keep in the fridge for
two or three months. It is best made in a small deep fat frier.

However if you don't have any put a tablespoon of oil in a medium hot
wok and stir fry a tablespoon of garlic (or shallots) until they just
change color and the oil becomes aromatic. RED CURRY SAUCE

In a wok heat (or cook) the garlic and shallots, and add the prik
kaeng, and stir until combined and aromatic. In a wok push it up the
side of pan away from the heat. If you are using a saucepan remove
and set aside.

Heat the coconut milk until nearly boiling and lower the heat. Add the
chili paste, a quarter at a time, and stir until dissolved.

Now add the remaining ingredients, and stir until heated through.

You can increase or 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. If you double them double them all).
Similarly the jalapenas, ginger and fish sauce can be adjusted by up
to a factor of two to give the flavor balance you want.

'ginger' gives the dish and afterburn. You can use any mixture of
khing (common green ginger), kha (galangal), or kachai (lesser
ginger) you wish. Walt Colonel Ian F. Khuntilanont-Philpott

 

 

Servings: 1

 

 

 

 


 

Red Curry Sauce Recipe brought to you by Recipes 4U