Thai Green Curry Coconut Sauce
Mary Dando
ingredients
- Ingredients
- U.S. Metric Conversion chart
- 1 can unsweetened coconut milk
- 1 1/2 teaspoon(s) Thai green curry paste, or more to taste
- 1 cup(s) chicken stock or low-sodium broth
- Four strip(s) lemon zest (see Alternatives)
- 1 fresh ginger , peeled, thinly sliced and lightly smashed
- Four strip(s) lime zest (see Alternatives)
- 3 tablespoon(s) Asian fish sauce
- 1 1/2 tablespoon(s) light brown sugar
- 2 tablespoon(s) fresh lime juice
- 1/4 cup(s) coarsely chopped cilantro
- 2 tablespoon(s) finely chopped basil
directions
- 1
* 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.
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* 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.
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* 3. 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.
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* 4. 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.
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* 5. Make Ahead: The curry sauce can be refrigerated in a glass jar for up to 2 days.
Source: Mary Dando
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