Friday, 8 February 2008

Red Curry and Ginger Coconut Sauce

For the sauce
1 TB toasted sesame oil
1 TB finely minced ginger
1-2 tsp red curry paste
Splash of lemon juice
1 can full-fat coconut milk
2 TB soy sauce
1 TB brown sugar
5 large basil leaves, cut chiffonade

Plus:
White fish fillet or two
carrots
green beans
broccoli
mushrooms
baby corn or frozen corn
plus whatever you have on hand

To serve (optional)
noodles or rice
crushed peanuts
lime wedges

  • To make the sauce, warm the toasted sesame oil in a medium-sized saucepan over medium-low heat. 
  • Add in the minced ginger and allow to soften for 1-2 minutes, adding a little more sesame oil if it starts to stick. 
  • Add in the curry paste and stir until it liquefies. 
  • Add in the lemon juice and stir again, then pour in the coconut milk. 
  • Add in the soy sauce, brown sugar and fresh basil, stir, then increase the heat to medium. 
  • Once it comes to a small simmer, turn off the heat and give it a stir, but leave it on the burner. 
  • Quick fry your fish.  Remove from heat and cut into bite size pieces.  
  • Stir fry your veggies or cook any way you choose. If stir frying, add fish at the end and drizzling a little of the warm sauce over it.
  • Distribute rice or noodles into bowls.  
  • Top with the vegetables/fish, and drizzle with extra sauce to taste.