Thai Curry Sauce?

Question

In some restaurants when you order a Thai red-curry dish. They sweeten it with coconut milk but other than that I have no idea how to make the sauce. Or the dish. But the sauce was unbelievable.
What is the best way to make this dish and the sauce.

Answer 1

Here ya go, so unbelievably tasty!!!

RED CURRY (KAENG PED)
2 (13.5 oz.) cans unsweetened coconut milk (Chef's Choice Brand recommended)
1 or 2 tbsp. red curry paste
1 lb. chicken, cut into 1/2 x 1 1/2 inch pieces
3 to 4 tbsp. fish sauce
1 tbsp. sugar
2 (8 oz.) cans bamboo shoots, cut into strips or 1 lb. green beans, cut into 1/2 inch pieces
1/2 c. fresh sweet basil
3 fresh chili peppers, cut into strips (Thai chilies are sm. and VERY HOT, remove peppers before eating!)
Pour half can of coconut milk into medium saucepan or wok. Add curry paste; mash together well. Using high heat, bring to a boil. Lower heat to medium and continue cooking until coconut milk becomes oily. Add rest of coconut milk and continue to cook 20 to 30 minutes, stirring frequently. Turn heat to high; add bamboo shoots and cook 10 minutes. Add chicken; stir until all the meat pieces are separate. Continue cooking 10 to 15 minutes. Stir in fish sauce and sugar. Add basil and chili peppers; stir. Turn off heat. Serve with cooked long-grain rice.
If using green beans, add during the last 5 minutes of cooking and cover.

Can be made in advance and reheated.

Coconut milk, curry paste, fish sauce, fresh basil, and chili peppers can be purchased at an oriental grocery. Sometimes one can also find bamboo shoots already sliced into strips.

Answer 2

This is Wolfgang Puck's recipe and it's REALLY good!

Thai Red Curry Sauce

2T peanut oil
4 in. ginger, skin on, sliced and smashed
1 large lemon grass, white part only, about 4-in piece, smashed
2-in galangal, peeled and chopped
2 dried red Thai chili
2t cumin powder
1t sweet paprika
2t red Thai curry paste
1/4C tomato concassee
2C coconut milk
2-3T lime juice
2-3T fish sauce
1/2C Kaffir lime leaves
1C Thai basil leaves
Salt and sugar, to taste

1. In a medium saucepan, over high heat, add the peanut oil and stir fry the ginger, lemon grass and galangal. Cook till glossy and aromatic, stirring constantly, about 2 minutes.

2. Add the Thai chili and stir-fry another 30 seconds. Add the cumin, paprika, red Thai curry paste and tomato. Cook another 1-2 minutes, stirring constantly.

3. Deglaze saucepan with coconut milk and bring mixture to a boil. Lower heat to a simmer, add the lime juice and fish sauce. Allow to simmer for 10 minutes and reduce slightly.

4. Season to taste with salt and sugar. Remove from heat and steep for 20 minutes. Strain and use as needed.

Makes about 1 Cup.

Answer 3

Go to World Market or any ethnic store. Buy a jar of curry paste and add it to coconut milk. It's great. I make it with the green curry paste.

Answer 4

You need a red curry paste ! its available from stores or i can send you some , i live in Thailand

Answer 5

I don't know any recipes...but the curry sauce you just described is called "penang curry"...I love it too! It's my fave!

Answer 6

get thai curry paste from asian groceries and just add it too your cooking