Fresh Red Curry Sauce

Once you know how to make this you will never buy sauce in a jar again. The fragrant smell of the fresh ingredients being blended into a potent sauce is a part of the whole cooking process for me. Spooning sauce from a jar just doesn’t infuse the food with the most delicious intentions. Convenience food is killing the art of feeding the family wholesome food. It’s the soul of cooking. I’ve taken my soul back. Are you going to do the same thing? 

This can be made in advance and should last for a week in a sterile jar with a lid in the fridge. 

  • 4 cloves garlic crushed
  • 1 shallot chopped
  • 1 stem of lemongrass chopped
  • 1 thumb size piece of fresh ginger
  • 1/2 tsp coriander seeds
  • 1/4 tsp cinnamon
  • 1/2 tsp white pepper
  • 2 red chillies – seeds removed
  • 2 tbsp tamari
  • 2 tbsp homemade tomato purée (just roasted tomatoes sieved) – if you don’t have homemade you can use store bought
  • 1 tsp coconut sugar
  • 2 tbsp lemon juice
  • 1 tbsp chilli powder
  • 3 tbsp of coconut milk (made by blending dessicated coconut and water in a 1:2 ratio)

Just simply blend the ingredients together and pop in a sterilised jar with a lid. Keep it in the fridge. 

When you come to use it, add the paste to the pan with a little drop of oil and let it cook for a minute or two until fragrant. You can then add vegetables or whatever you are using plus fresh coconut milk to make a superb red curry. 

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