Greg DuPree

This rich and delicious coconut-curry sauce recipe just might become your new favorite. Spicy ginger and garlic draw out the ingredients in store-bought red curry paste and infuse canned coconut milk to create something surprisingly versatile. Serve it over a bed of rice with shrimp and steamed vegetables, or put it out as a dipping sauce for grilled chicken. What about with pan-crisped tofu? That would be delicious, too. Same goes for rice noodles with shredded carrot and scallions, or crispy, seared fish.

How to Make It

Step 1

Heat oil in a skillet over medium. Add ginger and garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add curry paste; cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Whisk in coconut milk; bring to a simmer over medium-high and cook, whisking occasionally, until smooth and heated through, about 3 minutes. Serve immediately or let cool and refrigerate for up to 2 days. Reheat over low before serving.

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