Red Curry Sauce
Serving Size : 6 Preparation Time :0:20
Amount Measure Ingredient -- Preparation Method
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2 tablespoons crushed dried hot chilies
10 cloves garlic -- minced
2 tablespoons grated fresh ginger
2 tablespoons paprika
1 teaspoon shrimp paste
1 teaspoon caraway seed
1 teaspoon grated lemon rind
2 tablespoons Madras-style curry powder
3 tablespoons sugar
2 tablespoons freshly squeezed lemon juice
2 cups light chicken broth
1/4 cup peanut oil
1/2 cup freshly grated coconut
In a blender puree all the ingredients. Pour mixture into a saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes, stirring frequently to prevent scorching. Remove from heat and set aside.
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