Improvising Thai Curries Without Curry Pastes

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.