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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe is from The Great California Cookbook . This sauce is great over steamed or grilled meats and especially great over fillet of salmon. Ingredients:
2 (13 1/2 ounce) cans coconut milk |
1 1/2 cups granulated sugar |
4 tablespoons thai red curry paste |
1/2 cup white vinegar |
2 teaspoons fish sauce |
1 tablespoon oyster sauce |
2 tablespoons cornstarch |
3 tablespoons cold water |
unsalted butter |
fresh mint leaves or fresh cilantro, chopped |
Directions:
1. Simmer together coconut milk, sugar, red curry paste, vinegar, fish sauce and oyster sauce and bring to a boil.
2. Mix cornstarch and water together and add to the coconut mixture to thicken.
3. The sauce should be able to coat the back of a spoon.
4. Before serving, swirl in a little unsalted butter ot make the sauce look glossy.
5. Add some fresh mint leaves and/or fresh cilantro to sauce for color and taste.
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