Thai Red Curry Sauce

By lschull

Ingredients

• 1 tbsp. olive oil
• 1 onion, finely chopped
• 1 to 2 tbsp. red curry paste
• 2 cups chicken broth
• 1/2 cup coconut milk
• juice of 1 lime
• 3 cloves garlic, minced
• 1 tsp. ginger
• 1 tomato, finely chopped
• 1/4 cup cilantro, finely chopped
• 1 tsp. fish sauce
• 1 tsp. packed brown sugar

Preparation

Step 1

Heat olive oil and saute onion until limp. Add curry paste and stir 1 minute. Add broth and milk. Boil 3 minutes and then stir in remaining ingredients.

Simmer uncovered until lightly thickened, about 20 to 30 minutes.

Cool slightly and then pour into blender and blend until smooth.

Return to pan and re-heat if necessary.

Freezes well.

Note - I use 1 tbsp. curry paste for medium spice. If you want it extra hot, add more curry paste.