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Sauce Curry Thai
Each serving provides 358 kcal.
Sauce curry thai. Heat canola oil in a large stockpot or dutch oven over medium heat. Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Turmeric root1 lemongrass stalk bruised and finely chopped.
2 garlic cloves finely chopped. Coriander root finely chopped 2. Bring to a light boil and then reduce heat to a gentle simmer stirring occasionally.
Coconut milk and curry paste make an irresistible sauce. Coconut milk 75 coconut extract water vegetable gum 466 emulsifier 435 citric acid 330 water green curry paste 8 lemon grass fresh green chilli salt shallot. Add the peanuts and simmer for another 5 10 minutes.
Thai shallots peeled and thinly sliced. It s easily made 100 vegetarian and vegan by switching the fish sauce out for soy sauce. To make this sauce into a delicious thai curry drizzle some vegetable oil into a wok or deep sided frying pan and swirl around.
1 red chilli sliced. Prepare as is or add meat seafood or vegetables. Pour the coconut milk into a small saucepan over high heat.
Add the green curry sauce plus other ingredients like chicken pork beef tofu and or vegetables. Lime leaves roughly chopped4. Return sauce to pan and re heat if needed.
Source : pinterest.com