Easy
6 to 8
ServingsPublished 1991
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.
chicken, fish, or meat broth, cooking liquid from meat stew, or water | ||
coconut milk | ||
tomatoes, peeled, seeded, chopped (optional) | ||
garlic cloves, crushed to a paste | ||
shallots, finely chopped | ||
thai chiles, seeded, finely chopped or serrano chiles, seeded, finely chopped | ||
lemongrass, outer sheath removed and discarded, |
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makrut lime leaves | ||
sliced peeled galangal ( |
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lime juice or tamarind extract (see note) | ||
thai fish sauce | ||
sugar | ||
cilantro, mint, or thai basil leaves |
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.