Ingrédients pour Thai Red Curry Sauce
- 1 tablespoon olive oil
- 1 medium onion, chopped
- Thai Red Curry Paste
- Chicken Broth
- 1 can (13.5 oz) full-fat coconut milk
- Lime, Juice Of
- 2 cloves minced garlic
- Gingerroot
- Tomatoes
- 1/4 cup chopped cilantro
- 1 tablespoon fish sauce
- Brown Sugar
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Comment préparer Thai Red Curry Sauce
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
- Add 1 medium onion, chopped, and sauté until golden brown (about 5 minutes).
- Stir in 2 tablespoons of red Thai curry paste and cook for 1 minute, stirring constantly.
- Add 1 cup of chicken broth and 1 can (13.5 oz) of full-fat coconut milk.
- Bring to a boil, then reduce heat and simmer for 3 minutes. Stir in 2 tablespoons of fresh lime juice, 2 cloves of minced garlic, 1 tablespoon of grated ginger, 1/2 cup of chopped tomatoes, 1/4 cup of chopped cilantro, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar.
- Continue to simmer uncovered for 20-30 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally.
- Carefully pour the sauce into a blender (or use an immersion blender) and blend until completely smooth.
- Return the sauce to the saucepan and gently reheat if needed. Serve immediately over your favorite protein and rice.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
9g
Fat
20g
Carbs
1g
