Recipe: Parallax Red Curry Sauce - Cleveland 19 News Cleveland, OH

Recipe: Parallax Red Curry Sauce

Thai Red Curry Sauce

Serves 4

1 ½ T canola oil

1 ½-2 T Thai red curry paste (dependent on how spicy you desire)

2" piece of galangal, peeled & roughly chopped (ginger can be substituted)

1 can unsweetened coconut milk

2 limes, zest & juice

½  bunch of cilantro, stems and leaves separated, leaves chopped

1/3 C brown sugar

¼ C fish sauce

2 T Thai basil chopped (sweet basil can be substituted)

The sauce is extremely versatile and can be used with most fish, shrimp, scallops, chicken and beef or even pork.  We serve the dish simply with steamed rice and a seasonal vegetable.  The sauce can easily be made 3 or 4 days ahead and stored in the refrigerator, if so, take care to reheat the sauce slowly.

Galangal is a wild ginger, with a more assertive flavor.

1. Heat the 1 ½ T oil over medium heat in a sauce pan, add the curry paste and stir with a wooden spoon, releasing the oils in the curry paste and toasting the spices.  About 1-2 minutes.  Add the galangal or ginger and stir to combine.

2. Turn the heat to low, add the coconut milk and continue to stir. Once the curry paste has dissolved into the coconut milk add the lime juice and zest, cilantro stems, brown sugar and fish sauce.  Continue at a low simmer for 20-30 minutes.

3. Strain through a mesh strainer and keep warm.

4. Finish the sauce with the chopped cilantro & basil and spoon sauce over top of the fish.
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