Thai Red Curry Sauce
Category: Sauce
Level: Easy
Steps: Easy
Time: 15 min.
What you need:
1 TB Oil
1/2 Sweet Onion (finely chopped)
1 Red Bell Pepper (chopped)
3 TB Curry Paste (red thai)
14 oz Coconut Milk
2 TB Almond Butter
1 TB Fish Sauce (optional)
2 TB Lime Juice
1 TB Maple Syrup
2 TB Cilantro (chopped)
1 tsp Garlic (minced)
What you do:
1. Heat oil in a large sauce pan over medium heat.
2. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes.
3. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened.
4. Stir in the curry paste and Almond Butter and cook for 1 minute.
5. Pour in the coconut milk and slowly bring to a simmer.
6. Once coconut milk begins to simmer, stir in fish sauce, lime juice, Maple Syrup, and cilantro before serving.
7. Pour over chicken or beef or tofu with veggies.
8. Top with Cliantro, Bean Sprouts, Chopped Peanuts or whatever you want.
Level: Easy
Steps: Easy
Time: 15 min.
What you need:
1 TB Oil
1/2 Sweet Onion (finely chopped)
1 Red Bell Pepper (chopped)
3 TB Curry Paste (red thai)
14 oz Coconut Milk
2 TB Almond Butter
1 TB Fish Sauce (optional)
2 TB Lime Juice
1 TB Maple Syrup
2 TB Cilantro (chopped)
1 tsp Garlic (minced)
What you do:
1. Heat oil in a large sauce pan over medium heat.
2. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes.
3. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened.
4. Stir in the curry paste and Almond Butter and cook for 1 minute.
5. Pour in the coconut milk and slowly bring to a simmer.
6. Once coconut milk begins to simmer, stir in fish sauce, lime juice, Maple Syrup, and cilantro before serving.
7. Pour over chicken or beef or tofu with veggies.
8. Top with Cliantro, Bean Sprouts, Chopped Peanuts or whatever you want.