Red Curry Sauce

Yield: 1 1/2 pints

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This sauce is a great base for Asian tofu, beef or chicken dishes, or use in Red Curry Vegetables.

Ingredients

Preparation

Heat oil in a sauté pan over medium heat. Add onions and sauté for 2 minutes. Add lemongrass, garlic, curry paste and brown sugar and sauté for 2 more minutes. Add tamari and water; bring to a boil. Add coconut milk and return to a boil.

Make slurry with arrowroot and lime juice; stir into sauce to thicken. Add coarsely chopped cilantro.

Serve over vegetables, tofu or chicken.

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: curry, PCC Deli, sauces, vegan, vegetarian

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login