“This is a perfect sauce to serve with Macadamia Nut Chicken Breasts #30291 and coconut rice. Yum!”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 tablespoon olive oil in saucepan.
  2. Add onion and saute until golden brown.
  3. Add curry paste and stir 1 minute.
  4. (Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
  5. Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
  6. Simmer uncovered until lightly thickened, about 20 to 30 minutes.
  7. Pour sauce into a blender and blend until smooth.
  8. Return sauce to pan and re-heat if needed.

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