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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a perfect sauce to serve with Macadamia Nut Chicken Breasts #30291 and coconut rice. Yum! Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
1 -2 tablespoon thai red curry paste |
2 cups chicken broth |
1/2 cup coconut milk |
1 lime, juice of |
3 cloves garlic, minced |
1 teaspoon minced gingerroot |
1 tomato, finely chopped |
1/4 cup cilantro, finely chopped |
1 teaspoon fish sauce |
1 teaspoon brown sugar, packed |
Directions:
1. Heat 1 tablespoon olive oil in saucepan.
2. Add onion and saute until golden brown.
3. Add curry paste and stir 1 minute.
4. (Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
5. Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
6. Simmer uncovered until lightly thickened, about 20 to 30 minutes.
7. Pour sauce into a blender and blend until smooth.
8. Return sauce to pan and re-heat if needed.
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