Red Coconut Curry SauceThis sauce goes great with sauteed scallops.
Yield: 1 cup
Active Time: 10 minutes
Start to Finish: 15 minutes
For this recipe you’ll need:
1 tablespoon Thai red curry paste
2/3 cup coconut milk
1 tablespoon lime juice
1 1/2 teaspoons fish sauce
1 teaspoon brown sugar
2 tablespoon fresh cilantro, rough chopped
TCB fine sea salt to taste
Place the curry paste, coconut milk, lime juice, fish sauce and brown sugar in a saucepan, and whisk to combine.
Heat until the sauce is bubbling, and then simmer until slightly thickened, about 5 minutes.
Stir in the cilantro and season with salt to taste.