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Thai Red Curry Sauce

September 18, 2017

Everyone wants me to cook Thai food when they find out I'm Thai and a Chef...I'm working on it. In the mean time, here's an easy red curry sauce that I've shared with many people (via text and don't want to text it again so here I am writing it...).  It's packed with flavors perfect for a bland protein like chicken breast! 

 

 Ain't nobody got time to make curry paste from scratch. I use a ready-made red curry paste that comes in a mini jar. You can find packet versions of it in Thai town or in the international aisle at Whole foods. But just be to be clear, its a ready-made PASTE not a ready-made CURRY in a jar like the ones you see at Trader Joes. My Thai mother is probably shaming me right now for not grinding each individual spice in a mortar and pestle and slowly crafting the paste myself. Sorry ma. To make a curry paste from scratch, it requires a lot of time and a lot of not so common ingredients. 

 

 

 

 

Ingredients:

-2 tbsp coconut oil (organic unrefined for full nutritional value!)

-4 garlic cloves, minced

-2 tbsp fresh lemon grass, minced (optional if you're on time crunch)

-1 shallot, thinly sliced

-4 heaping tbsp of red curry paste (add more if you want a good kick to it)

-1 can full fat coconut milk (place in the fridge prior to cooking)

-1 tbsp arrowroot powder (optional- helps thicken the sauce)

-Salt and pepper

 

Instructions:

1. In a sauce pan, heat up the coconut oil on medium heat, sauté the garlic, shallot, and lemon grass till translucent and fragrant. Stir in the curry paste for 2 minutes

2. Open up your can of coconut milk, the creamy part will have separated from the liquid and risen to the top. Scoop that out into the pan. Pour a little bit of the liquid into the pan as well. Mix everything together in the pan. Season with salt and pepper to taste- if it's too spicy for you, add the remaining coconut milk liquid.

3. Increase the heat to high and bring to boil. Reduce heat and let simmer for 3 minutes.

4. Turn off heat, add the arrowroot powder and whisk till there are no more clumps

5. Pour over any protein or vegetable and enjoy!

 

Note: When cooking my protein, say chicken, I'll take some of the red curry paste and rub it all over the chicken and let it marinate for an hour or so before proceeding to cook it. Once done, I then pour the sauce all over it!

 

 

 

 

 

 

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