Red Curry Sauce Red Curry Sauce:
1 tb Fried garlic in oil
1 tb Fried shallots in oil
4 tb Red prik kaeng (chili paste)
1 c Coconut milk
2 tb Prik chi fa daeng (red jalapenas), sliced finely
2 tb 'ginger'
2 tb Fish sauce
Pinch of sugar
In a wok heat (or cook) the garlic and shallots, and add the prik kaeng, and stir until combined and aromatic. In a wok push it up the side of pan away from the heat. If you are using a saucepan remove and set aside.
Heat the coconut milk until nearly boiling and lower the heat. Add the chili paste, a quarter at a time, and stir until dissolved.
Now add the remaining ingredients, and stir until heated through.
You can increase or reduce the shallots/garlic and chili paste together by a factor of two (ie if you halve the chili paste, halve the garlic and shallots also. If you double them double them all). Similarly the jalapenas, ginger and fish sauce can be adjusted by up to a factor of two to give the flavor balance you want.
'ginger' gives the dish and afterburn. You can use any mixture of khing (common green ginger), kha (galangal), or kachai (lesser ginger) you wish.
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