• Sauces and Dressings

    Thai Coconut Curry Sauce

    Makes about 3 cups

    The perfect sauce for chicken, seafood, or veggies!

  • Thai Coconut Curry Sauce

  • Ingredients

    • 1 tablespoon vegetable oil
    • 3 medium shallots, sliced
    • 2 lemongrass stalks, woody tops trimmed, tough outer layers removed, finely chopped
    • 4 scallions, white and pale-green parts roughly cho pped, greens reserved for garnish
    • 3 garlic cloves, sliced
    • 1 one-inch piece ginger, sliced
    • 2 tablespoons Thai red curry paste
    • 1 can (13.5-ounce) unsweetened coconut milk
    • 2 tablespoons fresh lime juice
    • 2 teaspoons fish sauce
    • 1 teaspoon honey
    • ½ teaspoon kosher salt

  • Preparation

    1. Heat the oil in a medium saucepan over medium-low heat. Add the shallots, lemongrass, scallions, garlic, and ginger, and sauté until soft. Add the curry paste and continue to cook for 2 more minutes. Add the coconut milk and stir to incorporate. Bring to a simmer, then remove from the heat.
    2. Put the coconut curry into the blender jar with the remaining ingredients. Cover and blend on MANUAL-LOW for 10 seconds, then 30 seconds on SPEED 4.
    3. Return to the saucepan, and heat until warm. Serve over rice and with your favorite protein or vegetables. Garnish with the thinly sliced scallion greens.

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