Sauces and Dressings
Thai Coconut Curry Sauce
Makes about 3 cups
Thai Coconut Curry Sauce
Makes about 3 cups
The perfect sauce for chicken, seafood, or veggies!
Ingredients
- 1 tablespoon vegetable oil
- 3 medium shallots, sliced
- 2 lemongrass stalks, woody tops trimmed, tough outer layers removed, finely chopped
- 4 scallions, white and pale-green parts roughly cho pped, greens reserved for garnish
- 3 garlic cloves, sliced
- 1 one-inch piece ginger, sliced
- 2 tablespoons Thai red curry paste
- 1 can (13.5-ounce) unsweetened coconut milk
- 2 tablespoons fresh lime juice
- 2 teaspoons fish sauce
- 1 teaspoon honey
- ½ teaspoon kosher salt
Preparation
- Heat the oil in a medium saucepan over medium-low heat. Add the shallots, lemongrass, scallions, garlic, and ginger, and sauté until soft. Add the curry paste and continue to cook for 2 more minutes. Add the coconut milk and stir to incorporate. Bring to a simmer, then remove from the heat.
- Put the coconut curry into the blender jar with the remaining ingredients. Cover and blend on MANUAL-LOW for 10 seconds, then 30 seconds on SPEED 4.
- Return to the saucepan, and heat until warm. Serve over rice and with your favorite protein or vegetables. Garnish with the thinly sliced scallion greens.
