Ingredients with Measurements:
- 1/2 cup green curry paste
- 1/2 cup coconut milk
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tbsp brown sugar
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 1/4 tsp cayenne pepper
Special equipment needed: None
Step-by-step instructions:
1. In a medium-sized saucepan, combine the green curry paste, coconut milk, soy sauce, mirin, sake, brown sugar, lime juice, fish sauce, ginger, garlic, and cayenne pepper.
2. Whisk the ingredients together until the sauce is smooth and well combined.
3. Place the saucepan over medium heat and bring the sauce to a simmer.
4. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it has thickened slightly.
5. Remove the sauce from the heat and let it cool to room temperature.
6. Once the sauce has cooled, transfer it to a jar or container with a tight-fitting lid.
7. Store the sauce in the refrigerator until ready to use.
20-25 minutes
Temperature: Medium heat
Serving size: Makes approximately 1 1/2 cups of sauce
Nutritional information:
- Calories: 50 per 2 tbsp serving
- Fat: 3g
- Carbohydrates: 5g
- Protein: 1g
- Sodium: 600mg
Substitutions for ingredients:
- Green curry paste: Red curry paste or yellow curry paste can be used instead.
- Coconut milk: Heavy cream or half and half can be used instead.
- Soy sauce: Tamari or liquid aminos can be used instead.
- Mirin: Rice vinegar or white wine can be used instead.
- Sake: Dry white wine or sherry can be used instead.
- Brown sugar: Honey or maple syrup can be used instead.
- Lime juice: Lemon juice can be used instead.
- Fish sauce: Worcestershire sauce or oyster sauce can be used instead.
- Cayenne pepper: Red pepper flakes or chili powder can be used instead.
Variations:
- Add diced vegetables such as bell peppers, onions, or carrots to the sauce for added texture and flavor.
- Use the sauce as a marinade for chicken, shrimp, or tofu before grilling or sautéing.
- Add a splash of coconut cream or heavy cream to the sauce for a creamier texture.
- Use the sauce as a dipping sauce for spring rolls or dumplings.
Tips and tricks:
- Be sure to whisk the ingredients together well to ensure the sauce is smooth and well combined.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- The sauce can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
- Store the sauce in a jar or container with a tight-fitting lid in the refrigerator for up to a week.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the sauce in a small bowl or ramekin alongside your favorite Thai dishes.
Garnishes:
- Garnish the sauce with chopped cilantro or sliced green onions for added flavor and color.
Pairings:
- Serve the sauce with Thai dishes such as green curry, pad thai, or tom yum soup.
Suggested side dishes:
- Serve the sauce alongside steamed rice or noodles.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or coconut milk to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it has thickened to your desired consistency.
Food safety advice:
- Be sure to store the sauce in the refrigerator and use it within a week.
Food history:
- Thai green curry is a popular dish in Thailand and is made with a variety of ingredients such as coconut milk, green curry paste, and vegetables or meat.
Flavor profiles:
- The sauce has a spicy, savory, and slightly sweet flavor profile.
Serving suggestions:
- Serve the sauce alongside your favorite Thai dishes for added flavor and spice.
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Region: Thai