Thursday, March 10, 2011

My Take on Curry Sauce

It's not authentic by any means. Well, it's got all authentic ingredients, and it is totally YUMMY. (Well, we think so.) This is one time that I don't substitute brands for the main ingredient.

1 TBSP your oil of choice
1 TBSP (more or less, to taste) MAE PLOY brand Curry Paste (Yellow, Green, Red, Mussaman, choose)
1 can coconut milk
Fish Sauce
Rice Vinegar

Heat oil in a 1 qt saucepan (use what you got, that happens to be what I use). When hot, add curry paste. Saute until fragrant. If the kids can smell it in the living room, it's good. That's about 20 feet away, in our case.

Add small amount, maybe 1/4 of the can of coconut milk. Stir until smooth and bubbly. Add in 1/4 can increments until entire can is incorporated.

Add fish sauce and vinegar. The fish sauce is the Thai equivalent of salt/soy sauce. It's EASY to add more. Impossible to take out if you add to much. The vinegar gives a little wake-up to the taste buds. I add about 1/2 TBSP of each, but seriously, start with 1 tsp and work your way up.


Really, that's not enough?

To make this more authentic, add lemongrass, shrimp paste, some galangal and or ginger. Changing which curry paste you use will make a huge difference in the taste of the resulting sauce.

I personally do NOT use Massuman, Penang or Yellow curry pastes. This is because of a food allergy. Yellow curry for absolute certain has the offensive ingredient. I'm 90% certain the other two, do as well. I like breathing. Said ingredient interrupts the breathing cycle. Namely, the breathing in part.

What do I do with this stuff?

Fix your favorite sausage, rice or spaghetti, and veggie. Top with sauce.
Top ANY roast meat.
Spicy smashered taters.
"Spicy Wice" That's 3 year old-ese for Spice Rice. My youngest LOVES hot stuff.
Wing sauce

We love the stuff, and generally can't get enough.

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