2 ounces fresh ginger, peeled and thinly sliced (1/3 cup)
One 13 1/2-ounce can unsweetened coconut milk
1/4 cup water
1 tablespoon plus 1 teaspoon sambal oelek or other Asian chili sauce
How to Make It
Roast the bell pepper directly over a gas flame or under a preheated broiler, turning, until blackened all over. Transfer the pepper to a plate and let cool. Peel off the charred skin and discard the stem and seeds. Coarsely chop the pepper.
In a medium saucepan, heat the oil. Add the carrot and roasted red pepper and cook over low heat until the carrot softens, about 5 minutes. Transfer the carrot and red pepper to a food processor and add the fish sauce, lemongrass, shallots, garlic, lime leaf, paprika and ginger and process to a fine paste. Return to the saucepan. Stir in the coconut milk and water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes. Stir in the sambal oelek and season with salt.
The curry can be refrigerated for up to 5 days.
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