Thai Red Curry Sauce

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 -2 tablespoon Thai red curry paste
• 2 cups chicken broth
• 1/2 cup coconut milk
• 1 lime, juice of
• 3 cloves garlic, minced
• 1 teaspoon minced gingerroot
• 1 tomatoes, finely chopped
• 1/4 cup cilantro, finely chopped
• 1 teaspoon fish sauce
• 1 teaspoon brown sugar, packed

1. Heat 1 tablespoon olive oil in saucepan.
2. Add onion and saute until golden brown.
3. Add curry paste and stir 1 minute.
4. (Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
5. Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
6. Simmer uncovered until lightly thickened, about 20 to 30 minutes.
7. Pour sauce into a blender and blend until smooth.
8. Return sauce to pan and re-heat if needed.

olive oil, onion, red curry, chicken broth, coconut milk, lime, garlic, gingerroot, tomatoes, cilantro, fish sauce, brown sugar

Taken from www.food.com/recipe/thai-red-curry-sauce-60331 (may not work)