thai red curry sauce

This sauce is especially good with fish, but can also be used with meat or poultry that has not been highly seasoned. Ladle 1/8 cup of the sauce onto a plate, place a small bundle of steamed vegetables on the sauce, then top with your prepared fish, meat or poultry. Drizzle some more sauce over the assembled fare.

Makes about 1 cup

1/2 Onion, minced
1/2 Tbs Thai red curry paste
1-1/2 Cups Chicken broth
1/4 Cup Coconut milk*
3 Tbs Fresh lime juice
1 Tbs Fish sauce
2 tsp Garlic, minced
1 Tbs Water
1/2 Tbs Corn starch
5 Fresh basil leaves
Salt
 
*You can use either canned coconut milk or, as I prefer, mix coconut powder with water (1 Tbs of powder to 1/4 cup of water).

Heat the peanut oil in a heavy saucepan over medium-high heat. Add the minced onion; saute until translucent, about 5 minutes. Add the curry paste and stir to mix. Add the chicken broth and coconut milk; blend well. Boil the mixture about 5 minutes. Then stir in the fresh lime juice, fish sauce and garlic. Simmer the sauce until reduced to about 1 cup (about 20 minutes).

Mix the corn starch with water in a small bowl until smooth. Whisk the slurry into the simmering sauce. Stir until the sauce is thickened. Add the basil leaves and stir.

Puree the sauce in a blender or food processor. Season with salt.

The sauce can be made up to one day ahead of time. Cover and chill. Before serving, reheat the sauce over medium heat until warmed.