coconut curry sauce.
Tuesday, March 5, 2013
the best part about this recipe is the broth, THE BROTH. so i did some experimenting and essentially turned the soup broth into a sauce. i've been pouring it over rice (lame), but the possibilities are endless depending on the consistency you want to make it.
serve as a dip with naan or a creamy sauce over rice, egg noodles, or udon noodles. and stir fry! perfect for stir fry.
coconut curry sauce
15oz can coconut milk
heaping tbsp of soy sauce
heaping tbsp brown sugar
3 tsp red curry paste
3 tsp curry powder
dash of red pepper flakes (if you wish)
dash of chicken/vegetable stock to thin it out (if you wish)
juice of 1/2 lime
1. heat the coconut milk in a medium saucepan until it comes to a simmer. add red curry paste and stir until incorporated.
2. add soy sauce, brown sugar, curry powder, red pepper flakes (if you want some heat), and chicken/vegetable stock (if you want to thin it out). stir until smooth.
3. add the juice of 1/2 lime right before serving.