Basic Red Curry Sauce
Total Time: 00h 20m
Hands-on Time: 00h 20m
Makes: 4 servings
This sauce gets its color and signature flavor from ripe red chilies. Serve it over rice, sautéed meats, tofu or vegetables of your choice.
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Ingredients
- 2 tablespoons vegetable oil or ghee
- 2 to 3 cloves garlic, minced
- 1 tablespoon fresh ginger
- 2 shallots or 1/2 red onion
- 1 medium red bell pepper
- 1 tablespoon Frontier Co-op® Curry Powder
- 1/2 teaspoon Frontier Co-op® Crushed Red Chili Peppers, or 1/2 of a whole Frontier Co-op® Birdseye Chili Pepper, crumbled
- Juice and zest of 1 lime
- 2 cups coconut milk
Directions
- In a medium-sized skillet, heat oil or ghee.
- Add minced garlic, ginger, shallot or onion, red bell pepper and cook, stirring, until tender.
- Sprinkle in curry powder, dried chilies, lime juice and zest. Stir in coconut milk and puree with an immersion blender or in a food processor until smooth.
- The flavor and heat will differ slightly based on which chili pepper you use. Birdseye chilies have a higher heat unit rating than crushed red chilies. Adjust the quantity of either to your heat level preferences.
