Red Curry-Coconut Sauce

Keola Tom

 

1 large can coconut milk

24 oz chicken or vegetable stock

3 cups tropical apricot juice

4.5 oz fish sauce (Patis or other brand)

6 oz red curry paste (Start with 3 oz then adjust to taste)

3 cups sugar

grated ginger to taste

grated garlic to taste

tamarind

2.5 tablespoons paprika

 

 

Combine first 6 ingredients and stir until sugar dissolves.

Add the rest of the ingredients and bring to boil. Simmer 5to 10 minutes stirring occasionally.

 

More paprika can be added for color and to keep curry frombecoming too spicy.

 

Yield: 5 quarts

 

 

Used with@ wok firedshrimp and scallops.