Red Curry Sauce

Yield: 1 1/2 pints

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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.



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!

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


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