Total Time
Prep 0 mins
Cook 15 mins

This recipe is from "The Great California Cookbook". This sauce is great over steamed or grilled meats and especially great over fillet of salmon.


  1. Simmer together coconut milk, sugar, red curry paste, vinegar, fish sauce and oyster sauce and bring to a boil.
  2. Mix cornstarch and water together and add to the coconut mixture to thicken.
  3. The sauce should be able to coat the back of a spoon.
  4. Before serving, swirl in a little unsalted butter ot make the sauce look glossy.
  5. Add some fresh mint leaves and/or fresh cilantro to sauce for color and taste.

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