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    You are in: Home / Recipes / Thai Red Curry Sauce Recipe
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    Thai Red Curry Sauce

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on April 02, 2010

      I made this tonight following your recipe almost exactly. I decided to use a tablespoon each of fish sauce and sugar and as we are camping, and don't have all our equipment, to use the sauce without blending it to smooth. After it had simmered about 10 minutes, I added in some pumpkin cubes, then a few minutes before serving, added in some small broccoli florets, baby corn, red bell pepper strips and some fresh fish fillets. We ate this over rice stick noodles for a yummy Good Friday dinner thank you.

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    • on April 23, 2009

      Perfect. Only changes made were due to personal taste (parsley instead of cilantro, and no fish sauce). It turned a heap of stir-fried vegetables over rice into a special meal. Thanks.

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    • on February 12, 2009

      Great curry sauce. I only used 1/2 T. red curry paste as we like the flavor but not so hot. I made the rest as written. Served with Macadamia Nut Chicken Breasts and Jasmine Rice With Caramelized Green Onions. Wonderful meal.

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    • on February 03, 2009

      I'm giving this 5 stars - even though I didn't make it exactly as written! I was in need of sauce for dinner quickly tonight and this was a great base recipe to follow! Fortunately, mine turned out great! I didn't use all the ingredients listed and substituted others. Some of my subtitutes were: Almond breeze unsweetened vanilla milk instead of coconut milk, ground ginger, a packet of True Lime (lime crystals) and garlic powder. Oh and I also added a few dashes of cayenne pepper as we like things spicy. I served it over a chicken & broccoli stir-fry with fettuccini noodles. When I'm not in such a hurry I will definitely make this recipe as written!

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    • on August 18, 2008

      Yummy!!

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    • on February 20, 2008

      This sauce is the bomb! It made the Gooey Fried Tofu and the less than stellar rice I made taste sensational. Can't wait to try it on fish, shrimp, steak, chicken.... Did I miss anything? Thank you beckas for sharing such a fantastic, stellar recipe! I did substitute 2 anchovies and 1 tablespoon soy sauce for the fish sauce. After trying this, I am ready for fish sauce. Is it possible that could make this even better than it was???

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    Nutritional Facts for Thai Red Curry Sauce

    Serving Size: 1 (153 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 88.7
     
    Calories from Fat 61
    69%
    Total Fat 6.8 g
    10%
    Saturated Fat 4.0 g
    20%
    Cholesterol 0.0 mg
    0%
    Sodium 332.5 mg
    13%
    Total Carbohydrate 5.3 g
    1%
    Dietary Fiber 0.6 g
    2%
    Sugars 2.4 g
    9%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    Thai red curry paste

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