shelleycat
Here you go! It's one of the traditional Thai sauces, I make it for coconut shrimp which I'm not eating right now because it's deep-fried shrimp - not good argh! but oh so tasty!!!!!!!!!!!
But you can use this sauce for tons of things. :)
This recipe is courtesy of Tyler Florence, one of my favorite chefs. :)
Red Curry Sauce:
2 tablespoons vegetable oil
2 tablespoons Thai red curry paste
1 cup unsweetened coconut milk
1 lime, juiced
Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry that up until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
Yield: 1 cup