Red Curry Sauce
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Red Curry Sauce
  Curry    Sauces    Spices    Condiments    Thai  
Last updated 6/12/2012 1:20:03 AM. Recipe ID 51639. Report a problem with this recipe.
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      Title: Red curry sauce
 Categories: Condiments, Spices, Sauces, Thai
      Yield: 1 1/2 cups
 
           RED CURRY SAUCE
      1 tb Fried garlic in oil
      1 tb Fried shallots in oil
      4 tb Red prik kaeng (chili paste)
      1 c  Coconut milk
      2 tb Prik chi fa daeng
           (red jalapenas),
           Sliced finely
      2 tb 'ginger'
      2 tb Fish sauce
           Pinch of sugar
 
  The common thread of all these is to prepare a sauce base. Similar
  sauces can be made from any Thai curry paste: the basic method is
  simple: the paste is fried, dissolved in coconut milk, and a
  colorant, taste extender and flavor element are added.
  
  Note fried garlic in oil and fried shallots in oil are so basic that
  most Thai cooks keep some ready made. It will keep in the fridge for
  two or three months. It is best made in a small deep fat frier.
  
  However if you don't have any put a tablespoon of oil in a medium hot
  wok and stir fry a tablespoon of garlic (or shallots) until they just
  change color and the oil becomes aromatic. RED CURRY SAUCE
  
  In a wok heat (or cook) the garlic and shallots, and add the prik
  kaeng, and stir until combined and aromatic. In a wok push it up the
  side of pan away from the heat. If you are using a saucepan remove
  and set aside.
  
  Heat the coconut milk until nearly boiling and lower the heat. Add the
  chili paste, a quarter at a time, and stir until dissolved.
  
  Now add the remaining ingredients, and stir until heated through.
  
  You can increase or reduce the shallots/garlic and chili paste
  together by a factor of two (ie if you halve the chili paste, halve
  the garlic and shallots also. If you double them double them all).
  Similarly the jalapenas, ginger and fish sauce can be adjusted by up
  to a factor of two to give the flavor balance you want.
  
  'ginger' gives the dish and afterburn. You can use any mixture of
  khing (common green ginger), kha (galangal), or kachai (lesser
  ginger) you wish.




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Recipe ID 51639 (Apr 03, 2005)

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