COCONUT-RED CURRY SAUCE

COCONUT-RED CURRY SAUCE image

Number Of Ingredients 12

2 teaspoons vegetable oil
1 small clove garlic, minced or pressed through garlic press (about 3/4 teaspoon)
2 teaspoons minced fresh ginger
2 teaspoons red curry paste (see note)
1/2 teaspoon light brown sugar
1 cup coconut milk
1 1/2 tablespoons lime juice from 1 lime
2 teaspoons fish sauce
3 tablespoon water
1 tablespoon chopped fresh cilantro leaves
Salt and ground black pepper
Lime wedges for serving

Steps:

1. Heat oil in medium saucepan over medium heat until shimmering but not smoking; off heat, add garlic, ginger, curry paste, and sugar and cook, stirring constantly, until fragrant, about 30 seconds. Add coconut milk, lime juice, fish sauce, and water; increase heat to high and bring to boil; boil until sauce is reduced to about 1 cup, about 3 minutes. Off heat, stir in cilantro and season to taste with salt and pepper. Cover to keep warm and set aside; stir once after about 1 minute. 2. To serve, stir sauce to recombine and spoon 1/2 cup over fish. Serve immediately with lime wedges, passing remaining sauce separately.