Wayne Gisslen

Thai Red Curry Sauce

Preparation info

  • 18

    fl oz
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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.