Green Curry Sauce
(Use for burgers, pasta, mussels, potato salad, and so much more!)
1-2 tsp of Green Curry Powder
1 Shallot, minced
2 Garlic Cloves, minced
1 tbsp cilantro stems, minced
1 13.5 oz can of coconut milk (not the light version, we suggest Chaokoh brand)
2-4 tsp Fish sauce (Red Boat Fish Sauce is the best quality, but Tiparos or another brand can be used).
1 Kaffir lime leaf (if available)
1). In a spice grinder or small food processor blend the curry powder, shallot, garlic and cilantro stems into a smooth paste.
2). Open the can of coconut milk, but do not shake so that the cream and milk stay separated.
3). Put the paste in a medium saucepan. Heat on high until a “carpet” starts to form.
*a carpet means a part of the paste starts sticking to the bottom of the pan.
4). Skim off just the cream from the top of the can and add to the pan. Stir together the paste and the coconut cream until well blended, then add the remaining coconut milk.
5). Stir in the fish sauce and kaffir lime leaf.
6). Heat the curry until it starts to simmer. Turn off heat and use as a sauce.
*note: to use as a dipping sauce place the green curry in the freezer to help thicken it.