THAI RED CURRY SAUCE
Steps:
- For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass. Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste. (Note that it will taste very strong at this point.) To use immediately, fry the paste in a little oil to release flavors before adding your choice of meat, tofu, wheat gluten, or vegetables. Add remaining can of coconut milk to create the curry sauce. Include the leftover pieces of lemongrass (upper part of the stalk) to the curry as you cook it - this will add more flavor. You can also add a cinnamon stick, and 2-3 whole kaffir lime leaves (available fresh or frozen at Asian stores). Before serving, always do a taste test. If not salty or flavorful enough, add more fish sauce (or soy sauce if vegetarian/vegan). If too salty, add another squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut milk or a little plain yogurt. When serving your curry, sprinkle over a handful of fresh coriander and fresh basil, and ENJOY!
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