Ingredients:
1 tablespoon olive oil
1 onions, finely chopped
1 -2 tablespoon Thai red curry paste
2 cups chicken broth
1/2 cup coconut milk
1 limes, juice of
3 cloves garlic, minced
1 teaspoon minced gingerroot
1 tomatoes, finely chopped
1/4 cup cilantro, finely chopped
1 teaspoon fish sauce
1 teaspoon brown sugar, packed
Directions:
Heat 1 tablespoon olive oil in saucepan.
Add onion and saute until golden brown.
Add curry paste and stir 1 minute.
(Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
Simmer uncovered until lightly thickened, about 20 to 30 minutes.
Pour sauce into a blender and blend until smooth.
Return sauce to pan and re-heat if needed.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.