The story: Well before I get to the story, I should say sorry about not posting much (or at all) lately. Just really haven't been cooking much new. However that changed on Saturday night, when we decided that we just needed to do something new. I have been looking for a good red curry paste for a while, and sadly hadn't been able to find one that was veggie or vegan. Finally that hurdle has been overcome, thanks to our friend Whole Foods Market. Originally I had planned on using the paste for a soup, which incidentally this recipe can be adapted for, but we saw a similar sauce recipe on the food network. We both wanted different proteins with this dish, so sauce it was. Let this be said, over all other things, this recipe takes all of 4 or 5 minutes, including prep time. It may take a little longer, especially if you do this with meat, but the sauce itself is a cinch.
Note: photo is taken from google image. Our sauce looked exactly like this.
The Dish: Red Curry Coconut sauce
2 shallots
2 cloves of garlic
1/4 cup of water
1/2 cup of coconut milk
1/2 teaspoon of red curry paste (increase or decrease to taste)
Cilantro to taste
2 -3 Scallions
The dish is simple. Heat up a pan with a little oil in it. Toss in the garlic and the shallots and let them cook down and brown just a little. Add the coconut milk, letting it liquefy from the heat. Add the water, and let it return to a simmer. Add the red curry paste. The amount depends on your taste, I find that a little goes a long way, and I'm a big fan of heat. Stir it, letting the paste blend with the sauce, till the sauce is a light pink. The last step is to add the cilantro, usually right at the end, which helps the cilantro flavor pop more.
The sauce goes great with all kinds of things, ranging from tofu to fish. I put it over fresh udon noodles and it was great, Kourtney cooked tillapia with it and loved it. She can't wait to try it with chicken. In any case,
Eat and enjoy!!
