AMAZING! I've been on the hunt for an authentic Thai curry sauce, and this is it. The only thing I did differently is use Thai basil instead of regular basil and oyster sauce instead of fish sauce. It was wonderful!
Thai Green Curry Coconut Sauce
Thai green curry paste and fish sauce are available in the Asian section of most large supermarkets and at health food stores.
Yield: MAKES ABOUT 2 CUPS
- One 14-ounce can unsweetened coconut milk
- 1 1/2 teaspoons Thai green curry paste, or more to taste
- 1 cup chicken stock or low-sodium broth
- Four 1-inch strips of lemon zest (see Alternatives)
- One 1-inch piece of fresh ginger--peeled, thinly sliced and lightly smashed
- Four 1-inch strips of lime zest (see Alternatives)
- 3 tablespoons Asian fish sauce
- 1 1/2 tablespoons light brown sugar
- 2 tablespoons fresh lime juice
- 1/4 cup coarsely chopped cilantro
- 2 tablespoons finely chopped basil
- 1. In a medium saucepan, whisk 1/4 cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, the stock, lemon zest, ginger, lime zest, 2 tablespoons of the fish sauce and the brown sugar and bring to a simmer. Cook the sauce over moderately high heat until reduced by one-quarter, about 15 minutes.
- 2. Using a slotted spoon, remove the lemon zest, ginger and lime zest and discard. Stir in the lime juice, cilantro, basil and the remaining 1 tablespoon of fish sauce; transfer to a bowl.
- Alternatives:Replace the lemon zest with the bottom 4 inches of 1 stalk of lightly smashed fresh lemongrass, and replace the lime zest with 4 kaffir lime leaves that have been lightly crushed.
- Applications: Use as a stir-fry sauce or as a poaching liquid for chicken, shrimp and vegetables. Or, toss with Asian noodles or serve over rice.
- Make Ahead: The curry sauce can be refrigerated in a glass jar for up to 2 days.
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