Thai Red Curry Sauce
|Vegetable oil||1 Tablespoon|
|Thai red curry paste||2 Tablespoon (Prepared Ones)|
|Unsweetened coconut milk||14 Ounce (1 Can)|
|Fish sauce||2 Tablespoon|
|Brown sugar||1 Tablespoon|
|Minced fresh cilantro||2 Tablespoon|
Heat oil in a medium saucepan.
Add curry paste and stir and mash into the oil over medium-low heat to warm the paste.
Add the coconut milk and bring to a simmer.
Stir in the fish sauce, sugar and salt.
Taste for seasoning and stir in the cilantro just before pouring over rotated chicken, beef or pork.