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“This recipe is from "The Great California Cookbook". This sauce is great over steamed or grilled meats and especially great over fillet of salmon.”
READY IN:
15mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Simmer together coconut milk, sugar, red curry paste, vinegar, fish sauce and oyster sauce and bring to a boil.
  2. Mix cornstarch and water together and add to the coconut mixture to thicken.
  3. The sauce should be able to coat the back of a spoon.
  4. Before serving, swirl in a little unsalted butter ot make the sauce look glossy.
  5. Add some fresh mint leaves and/or fresh cilantro to sauce for color and taste.

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