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 5 to 10 minutes stirring occasionally.

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

Yield: 5 quarts

Used with　 wok fired shrimp and scallops.