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Yield
Serves : MAKES ABOUT 1 CUP, SERVES 4

How to Make It

Step 1    

In a medium saucepan, over high heat, add the peanut oil and stir fry the ginger, lemon grass and galangal. Cook until glossy and aromatic, stirring constantly, about 2 minutes.

Step 2    

Add the Thai chili and stir-fry another 30 seconds. Add the cumin, paprika, red Thai curry paste and tomato. Cook another 1-2 minutes, stirring constantly.

Step 3    

Deglaze saucepan with coconut milk and bring mixture to a boil. Lower heat to a simmer, add the lime juice and fish sauce. Allow to simmer for 10 minutes and reduce slightly.

Step 4    

Season to taste with salt and sugar. Remove from heat and steep for 20 minutes. Strain and use as needed.

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