Thai green curry paste and fish sauce are available in the Asian section of most large supermarkets and at health food stores.
More Thai Recipes
One 14-ounce can unsweetened coconut milk
1 1/2 teaspoons Thai green curry paste, or more to taste
1 cup chicken stock or low-sodium broth
Four 1-inch strips of lemon zest (see Alternatives)
One 1-inch piece of fresh ginger—peeled, thinly sliced and lightly smashed
Four 1-inch strips of lime zest (see Alternatives)
3 tablespoons Asian fish sauce
1 1/2 tablespoons light brown sugar
2 tablespoons fresh lime juice
1/4 cup coarsely chopped cilantro
2 tablespoons finely chopped basil
How to Make It
In a medium saucepan, whisk 1/4 cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, the stock, lemon zest, ginger, lime zest, 2 tablespoons of the fish sauce and the brown sugar and bring to a simmer. Cook the sauce over moderately high heat until reduced by one-quarter, about 15 minutes.
Using a slotted spoon, remove the lemon zest, ginger and lime zest and discard. Stir in the lime juice, cilantro, basil and the remaining 1 tablespoon of fish sauce; transfer to a bowl.
The curry sauce can be refrigerated in a glass jar for up to 2 days.
Alternatives: Replace the lemon zest with the bottom 4 inches of 1 stalk of lightly smashed fresh lemongrass, and replace the lime zest with 4 kaffir lime leaves that have been lightly crushed.
Applications: Use as a stir-fry sauce or as a poaching liquid for chicken, shrimp and vegetables. Or, toss with Asian noodles or serve over rice.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.