Sunday, May 20, 2012

Green Coconut Curry Sauce


I was working on developing this curried seafood recipe the other day, and everything was original except for the sauce. I was using a jar of green curry sauce from the grocery store and it was kinda making the awesome flavors cry a little when I poured it on top as the finishing touch. So, of course, what do I do? I set out, right in the middle of one recipe, to make another: my own version of green curry sauce. 


I think I like this one better just because it's so pretty in the saucepan. Is that sad? Well, of course, it tastes splendid too.

Green Coconut Curry Sauce
(Makes about 1 cup sauce)
  • ¾ c. coconut milk
  • 1 jalapeno, end cut off and halved lengthwise*
  • 1 small onion, finely diced
  • 1 tsp ginger root, peeled and finely chopped
  • 2 garlic cloves, lightly smashed then sliced
  • 1 tsp lime zest
  • 1 T lime juice
  • 1 lemongrass stalk, green removed, sliced
  • 1 T curry powder
  • 4 black peppercorns, crushed
  • 2 tsp fish sauce**
  • 1 tsp honey
  • 2 tsp olive oil
*This is a fairly spicy sauce. If you would prefer less spice, I would recommend removing the jalapeno seeds before adding them to the pan.
**Fish Sauce can be found in the Asian or International aisle of most grocery stores. It smells like something died in the bottle and is delish.

Add all ingredients to a saucepan, bring to a simmer, then reduce to low and simmer covered for 20 minutes.

Use an immersion blender or regular blender to pulse the sauce a few times.

Strain the liquid with a mesh strainer, pressing the larger pieces with a rubber spatula to release the extra liquid.


Use it on what you'd like! Seafood or egg salad! I won't judge if you simply eat it with a spoon.