Thai Red Curry Paste Flavor, 1.75 oz (50 g)

Red Curry Sauce

Pour 1 can (13.5 fl oz) of A Taste of Thai Coconut Milk, regular or lite, into a saucepan. Over high heat, whisk in 1 tablespoon of Red Curry Paste. Add a dash of Fish Sauce, or salt, to taste. Bring to a boil stirring frequently. Reduce heat and cook 3-4 minutes until thickened.

Use prepared sauce in any of these ways:

• Poured over grilled fish, chicken, pork or beef.
• Stir into cooked rice noodles or jasmine rice.
• Added to stir-frys.

Refrigerate unused sauce for no more than 5 days. 

Reseal & refrigerate opened inner envelope up to three months.