Red Thai Curry Sauce

Ingredienser

1 can light coconut milk

2 tablespoon peanut butter [cut if allergic to peanuts]

2 tablespoon red curry paste

1 1/2 tablespoon soy sauce, miso, and/or hoisin sauce

2 tablespoon lime juice

3 tablespoon brown sugar

1 teaspoon minced garlic

1/3 cup crushed peanuts [cut if allergic to peanuts]

up to 119 ml water or broth

extra crushed peanuts and scallions for topping

Vejledning

Pour the coconut milk into a small saucepan over high heat. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar, and garlic. Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.

Add the peanuts and simmer for another 5-10 minutes. When the sauce coats the back of a spoon, add small amounts of broth or water and whisk to adjust consistency depending on how you will use it and how thick you want it. If the sauce separates, just whisk vigorously to smooth it out again.

If using, top with crushed peanuts and scallions. Serve.

Notater

Keeps for 3 months in the freezer; reheat over stove when ready to use.