Red curry coconut milk sauce
Ingredients
- 400 mlCoconut milk (well shaken)
- 2 tbspThai curry paste red (heaping)
- 1 tbspPeanut oil
- 1 tbsppalm sugar (grated)
- 2 tbspfish sauce
- 1 pclemongrass (stalk bruised)
- 3 pckaffir lime leaves (crumpled)
- 1 pcThai chili (split in half)
Method
A creamy, glossy sauce where the coconut fat splits to release curry aromas. The scent of lemongrass and lime leaves should hit you as soon as it boils.
- 1
In a sauté pan, heat the peanut oil. Add the red curry paste and work it with a spatula for 2 minutes. The paste should start to stick slightly and release a powerful aroma.
- 2
Pour in one-third of the coconut milk. Stir vigorously until the red oil rises to the surface. Pour in the remaining coconut milk and mix to obtain a smooth texture.
- 3
Add the bruised lemongrass, crumpled lime leaves, and split Thai chili. Let simmer over low heat. The sauce should coat the back of a spoon without being too thick.
- 4
Stir in the palm sugar and fish sauce. Taste: look for the balance between the saltiness of the fish sauce and the sweetness of the sugar. Remove large aromatics before serving.
Frequently asked questions
How do you get this dish right?
- Do not boil vigorously, as the coconut milk might split.
- If the sauce is too thick, thin it with a little water or broth.
- The separation of the red oil at the beginning is the sign of a successful curry.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight jar. Reheat gently in a saucepan.
