Improvising Thai Curries Without Curry Pastes

Preparation info

  • Yield: 3 to 4 cups ; 1 quart if the tomatoes are used; enough for

    6 to 8

    Servings
    • Difficulty

      Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Curry pastes offer an easy method for quickly incorporating a complex mixture of ingredients into stew-like curries. But these same ingredients can be finely chopped or even left whole and then be simmered directly in broth or even water to make a sauce.

Here is a broth-like sauce that’s quick to make and can be served around pieces of cooked meat and fish. Adjust, add, or omit ingredients to taste.