Thai-spiced coconut sauce -- (from cooking.com)

1 can unsweetened coconut milk
2 tap thai curry paste
1/3 c stock or broth
1 tbsp fish sauce
1 tsp brown sugar
Pinch tumeric
1/4 tsp salt
Cilantro leaves (optional)
Lime wedges, for serving (optional)

In a medium saucepan, heat the thick coconut milk from the top of the can over moderate heat. Add the curry paste and cook stirring, for 3 minutes. Whisk the remaining coconut milk, broth, fish sauce, brown sugar, tumeric and salt and bring to a simmer. Cook stirring frequently, until slightly thickened, about 7 minutes.

Serve with fragrant rice Basmati or Jasmine and fish (orange roughy!).

Serves 4.

Back to the Table of Contents