Empty My Fridge
Red Thai Curry Sauce
Ingredientes
- Coconut milk1 lata
- Peanut butter2 colheres de sopa
- Curry · paste2 colheres de sopa
- Fish sauce1 ½ colher de sopa
- Lime2 colheres de sopa
- Brown sugar3 colheres de sopa
- Garlic · minced1 colher de chá
- Peanut · crushed⅓ xícara
- Up to ½ cup water or broth
Modo de preparo
- Pour the coconut milk into a small saucepan over high heat. When it reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar and garlic. Whisk and keep on high heat for 15 minutes, until the sauce has reduced and thickened.
- Add the crushed peanuts and simmer for another 5–10 minutes.
- When the sauce coats the back of a spoon, whisk in small amounts of broth or water, adding as much as you need for the thickness you want.
- If the sauce separates, whisk vigorously until smooth again.
- Serve over rice, noodles, chicken, fish or vegetables, topped with crushed peanuts and scallions.
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O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.