Thai Red Curry Sauce


U.S. Metric Ingredients
1 fl oz 30 mL Vegetable oil
oz 45 mL Red curry paste (see sidebar)
2 fl oz 60 mL Water or stock
14 fl oz 410 mL Coconut milk, canned, unsweetened
oz 45 mL Nam pla (Thai fish sauce)



  1. Heat the oil over moderate heat in a saucepan.
  2. Add the curry paste and cook until aromatic.
  3. Stir in the water or stock and bring to a simmer.
  4. Add the coconut milk and nam pla. Bring to a simmer and simmer several minutes to blend flavors.

Per 1 fl oz (29.57 mL): Calories, 60; Protein, 1 g; Fat, 7 g (89% cal.); Cholesterol, 0 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 190 mg.


Thai Green Curry Sauce

Substitute green curry paste for red paste in the recipe.