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|
|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,
|makrut lime leaves|
|sliced peeled galangal (
|lime juice or tamarind extract (see note)|
|thai fish sauce|
|cilantro, mint, or thai basil leaves|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.