Recipes Hot and Sour Red Curry Sauce Be the first to rate & review! More Great Condiments By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on December 11, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 40 mins Yield: makes 2 1/2 cups Ingredients 1 small red bell pepper 1 tablespoon vegetable oil 1 small carrot, finely diced 3 tablespoons Asian fish sauce 2 stalks of fresh lemongrass, tender inner bulbs only, thinly sliced crosswise 2 medium shallots, thinly sliced 2 garlic cloves, smashed 1 lime leaf, thinly sliced (optional) or 1/2 teaspoon finely grated lime zest 1 tablespoon sweet paprika 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 Salt Directions 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. Make Ahead The curry can be refrigerated for up to 5 days. Rate it Print