Thai Red Curry Sauce

7 01 2014
I was looking for a red curry sauce to serve with fish, rice, and stir fried bok Choy. This is what I came up with and it is delicious served with any seafood and chicken. It is a great sauce to have on hand to ladle over grilled fish for a Thai inspired barbecue.


3/4 cup minced onion

4 large garlic cloves, minced

1/4 cup Thai red curry paste, more or less to taste depending on how spicy you like the sauce

1/4 cup vegetable oil

2 1/4 cups unsweetened coconut milk

3 tbsp. Lime juice

1 1/2 tbsp. Asian fish sauce

2 tap agave

1/2 cup chopped cilantro

Heat oil in a heavy saucepan. Sauté onion until translucent. Add in garlic and curry paste and sauté for a couple minutes. Add coconut milk and gently simmer until reduced to about 2 cups, 20 to 30 minutes. Remove from heat and stir in lime juice, cilantro and salt to taste. (If you want it spicier, you can add cayenne pepper).

Serving suggestion: Put a small mound of jasmine rice on a plate. Lean the grilled fish up against the rice and then ladle the sauce around the fish. Serve with some stir fried Bok Choy and garnish with cilantro sprigs.




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