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Prep Time: 3 Minutes Cook Time: 5 Minutes |
Ready In: 8 Minutes Servings: 6 |
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I found this as part of a satay recipe. It would be good over fish, veggies and for many other uses. Ingredients:
2 teaspoons canola oil |
1 tablespoon thai yellow curry paste (using a different paste would change it up) |
1 cup coconut cream |
1 tablespoon fish sauce |
1 1/2 teaspoons ginger, peeled and grated |
1 cup coconut milk |
1 teaspoon sugar |
1/2 teaspoon salt |
2 tablespoons green chilies, seeded and chopped (canned or fresh) |
1 1/2 tablespoons basil, fresh chopped |
Directions:
1. Heat oil over medium high heat. Add paste and cook, stirring for 30 seconds. Stir in coconut cream. Add fish sauce, ginger, coconut milk, sugar and salt. Bring to a boil.
2. Stir in chiles and basil.
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