Food recipes
Thai Purple Curry Sauce
Thai Purple Curry Sauce Yield: 18 fl oz (550 mL) Ingredients: - 1 fl oz (30 mL) Vegetable oil - 11�"2 oz (45 mL) Pink curry paste (see sidebar) - 2 fl oz (60 mL) Water or stock - 14 fl oz (410 mL) Coconut milk, canned...
Thai Purple Curry Sauce
Yield: 18 fl oz (550 mL)
Ingredients:
- 1 fl oz (30 mL) Vegetable oil
- 11�"2 oz (45 mL) Pink curry paste (see sidebar)
- 2 fl oz (60 mL) Water or stock
- 14 fl oz (410 mL) Coconut milk, canned, unsweetened
- 11�"2 oz (45 mL) Nam pla (Thai fish sauce)
Directions:
1. First, warm the oil around mild heat in a saucepan.
2. Next, include the curry paste and cook till it is aromatic.
3. Then, stir in the water or stock and bring to a simmer.
4. Finally, insert the coconut milk and nam pla. bring to a simmer and simmer few minutes to mix the flavors.
Yield: 18 fl oz (550 mL)
Ingredients:
- 1 fl oz (30 mL) Vegetable oil
- 11�"2 oz (45 mL) Pink curry paste (see sidebar)
- 2 fl oz (60 mL) Water or stock
- 14 fl oz (410 mL) Coconut milk, canned, unsweetened
- 11�"2 oz (45 mL) Nam pla (Thai fish sauce)
Directions:
1. First, warm the oil around mild heat in a saucepan.
2. Next, include the curry paste and cook till it is aromatic.
3. Then, stir in the water or stock and bring to a simmer.
4. Finally, insert the coconut milk and nam pla. bring to a simmer and simmer few minutes to mix the flavors.