Thai Green Curry Sauce
Howard L. Puckett
This spicy sauce nicely complements steamed mussels and shrimp, or chicken tenderloins and rice with roasted cashews.
Yield: Makes 1 1/2 cups
- 1 tablespoon green curry paste
- 1 cup coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 teaspoons fresh lime juice
- 1 tablespoon chopped fresh basil
- Combine first 5 ingredients in a small saucepan. Simmer for 5 minutes. Stir in lime juice and basil.
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