Red curry coconut milk sauce

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.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 258
• Protein: 3 g
• Carbs: 10 g
• Fat: 23 g

Ingredients

• 400 ml Coconut milk ( well shaken )
• 2 tbsp Thai curry paste red ( heaping )
• 1 tbsp Peanut oil
• 1 tbsp palm sugar ( grated )
• 2 tbsp fish sauce
• 1 piece lemongrass ( stalk bruised )
• 3 piece kaffir lime leaves ( crumpled )
• 1 piece Thai chili optional ( split in half )

Instructions

1. Fry the paste

   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. Emulsify with coconut

   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. Infuse aromatics

   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. Seasoning

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in an airtight jar. Reheat gently in a saucepan.