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
**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.
Use an immersion blender or regular blender to pulse the sauce a few times.
Use it on what you'd like! Seafood or egg salad! I won't judge if you simply eat it with a spoon.