Red Curry Sauce

Name: Red Curry Sauce
Yield: Makes about 1½ cups sauce
Cuisine: Thailand
Ingredients: Juice from 1 teaspoon tamarind pulp, soaked in 1 teaspoon warm water and strained; 1 tablespoon Thai fish sauce; 2 tablespoons palm sugar or substitute brown sugar; Juice from 1 teaspoon tamarind pulp, soaked in 1 teaspoon warm water and strained; 1½ cups fresh or canned coconut milk; 2 tablespoons palm sugar or substitute brown sugar; 1 teaspoon peanut oil or vegetable oil; 2 tablespoons Red Curry Paste or store-bought (see Note); 2 ounces raw peanuts, dry-roasted (see Note) and finely chopped; 1 teaspoon peanut oil or vegetable oil

Preparation info

Makes about
1½ cups
sauce

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

This rich hot dipping sauce is wonderful drizzled over grilled vegetables. More traditionally, serve it in individual bowls as a dipping sauce for Grilled Pork Satay or other grilled meat, for raw vegetables, or as a flavoring for rice.

Ingredients

1 teaspoon peanut oil or vegetable oil
2 tablespoons Red Curry Paste or store-bought (see

Asia
Thailand
Sauce
Pescatarian
Gluten-free
Spicy
South East Asia

Method

If using curry paste, heat the oil in a heavy medium saucepan over medium-high heat. Add the curry paste and stir for 30 seconds. Add the coconut milk and continue stirring until milk just begins to boil.

Reduce the heat slightly and add the sugar, stirring to dissolve it completely.

Stir in the tamarind juice and fish sauce and cook for 1 more minute. Remove from the hea