FOOD is HOT writes: I like this recipe b/c it’s versatile - the sauce is super tasty and you can really use whatever you want with it - mix and match favourite veggies and meats/meat substitute (my boyfriend actually likes it best with tofu puffs even though he’s a huge meat guy, but I like it with chicken, even something like grilled salmon would work....). I personally use Maesri Brand curry paste, which is available (in little cans) at 168 Market.

The Sauce

  • 2 teaspoons minced peeled fresh gingerroot (diced)
  • 2 teaspoons minced garlic (diced)
  • 2 teaspoons sesame oil
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons curry powder
  • 1 tablspoon Thai red curry paste (or more if you like it spicy!)
  • 1 1/2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 can unsweetend coconut milk
  • 3 tablespoons tomato purée
  • 1 tablespoon soy sauce
  • 1 stalk lemongrass (ends only, woody parts diguarded, cut into a few big peices)
  • 1 stem of thai basil (or reg basil), leaves only (cut into strips, or frisee)
  • 1 1/2 tablespoons packed dark brown sugar
  1. In a heavy saucepan sauté gingerroot and garlic in sesame oil until golden (Careful not to burn!).
  2. Add coriander, curry powder, curry paste, paprika, and cumin, and lemongrass and sauté, stirring, 1 minute, or until fragrant.
  3. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil.
  4. Reduce to desired consistancy (I personally like my curries a little thicker so it sticks to my rice, but I know most Thai restaurants serve it fairly thin, so reduction isn’t really needed for most people).
  5. Taste and adjust (more soy, sugar, tomato etc.) Now your sauce is done, time for the proteins.

Make it a Meal

  1. Sear your protein (chicken, whatever) then throw in the sauce to finish it (for tofu puffs you can just throw them in).
  2. Quickly wok-fry your veggies (I like broccoli, red pepper, bok choy, snow peas, mushrooms).
  3. Stir your basil into the sauce, remove the lemongrass (so no one mistakenly eats it) and dump in the veggies just before serving (so they don’t lose their crispness).
  4. Serve over rice. OR you could just grill a big piece of chicken or salmon and use the sauce to spoon over it, with some veggies and rice on the side or something.
recipes/tasty_sauce.txt · Last modified: 2007/02/10 06:53 by Fresh Foodie
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