Red Curry Sauce

Name: Red Curry Sauce
Yield: Makes 1¼ Cups
Cuisine: China
Ingredients: 1 tablespoon corn or peanut oil; ¼ cup lightly packed coriander leaves and stems; 1 tablespoon sugar; ½ teaspoon finely minced garlic; 2 tablespoons juice from China Moon Pickled Ginger; 2 tablespoons Five-Flavor Oil; ¾ teaspoon Thai red curry paste; 1 medium red (bell) pepper, roasted, peeled, and chopped; 3 to 4 ripe but firm plum tomatoes, stem ends cut off, quartered lengthwise into wedges; 1 tablespoon unseasoned Japanese rice vinegar; 1 teaspoon kosher salt

Preparation info

Makes
1¼

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Thai red curry paste, an ingredient in this sauce, is an “exotic” ingredient that occasionally sneaks its way into our mostly Chinese kitchen. Its bold shot of spicy, citrusy heat mates particularly well with fish. We buy it in tiny cans, with a beaming mama on the red, all-Thai label.

Ingredients

1 tablespoon corn or peanut oil
3 to 4 ripe but firm plum tomatoes, stem ends cut off, quartered lengthwise into wedges

Asia
China
Sauce
Gluten-free

Method

Heat a wok or non-aluminum large, heavy skillet over high heat until hot. Add the corn oil and swirl to glaze the pan. Heat until nearly smoking, turn down the heat to moderately high, and add the tomatoes. Stand back as the tomatoes will spit and sizzle. Toss to sear all sides until the tomatoes are lightly scorched, about 1 minute. Scrape the tomatoes and any juices from the pan into a food p