Скачать или смотреть Thai Poached Fish...coconut milk, aromatics, & heat!! My Curry recipe is in the section below!!

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Thai Coconut Curry Sauce
Yield: Serves 2 to 4
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients:

• 1 can of coconut milk
• 1 Tbl Lemon Grass, rough diced
• 2 Tbl palm sugar(substitute sugar in the raw)
• ½ cup fresh squeezed lime juice, 2 Tbs sesame oil
• 4-6 Thai finger pepper(stemmed, with seeds), 1 Tbl coriander
3 cups fresh cilantro, tightly packed(mostly stems & leaves, saving the pure leaves for garnish)
• 1 cup fresh basil, tightly packed
• 2 Tbs fish sauce, 2 Tbs fresh ginger & garlic, rough diced

Instructions:
• In a high powered robot coup or blender, combine the lemon grass, sugar, cilantro, basil, fish sauce, peppers, garlic, and ginger. Puree until a paste begins to form. Using a rubber spatula, scrape down the sides of the unit, & replace the lid back on.
• Combine lime juice & sesame oil, & while the motor is running, begin adding the liquid slowly until it is all incorporated & a smooth paste is formed.
• In a pre-heated sauce pan, add 2 cups of paste to one tsp of olive oil, and stir until the mixture is bubbling. Add the can of coconut mil(with solids), & simmer, until the consistency mirrors melted ice cream, adjust seasonings, and keep warm for service.
** This sauce will hold for a long time over very low heat. Be careful not to let it reduce, it will become salty & overpowering. Or set it in the fridge until cool, cover and store for up to 4 days.