Thai Red Curry / Coconut Sauce (For Salmon)
This was in my notes listed as "Sauce to serve with grilled salmon" and I have no idea where I got it but it sounds good. I haven't made it but hope to one day! Maybe you'll beat me to it! Just take salmon and rub with olive oil, season with salt and pepper. Grill or broil and serve with this flavorful sauce.
- Ready In:
- 1 cup unsweetened coconut milk
- 1 teaspoon Thai red curry paste
- 1 tablespoon light brown sugar
- 1 1⁄2 teaspoons fresh lime juice
- 1 pinch salt
- 2 teaspoons cornstarch
- 8 fresh basil leaves
- Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan.
- Taste and adjust to your preferences.
- Just before salmon is done, add cornstarch to the sauce with a small amount of water to make a slurry. Stir until it is glossy and coats the back of a spoon.
- Stack and roll basil leaves like a small cigar. Sliver them cross-wise into narrow ribbons and drop into the sauce.
- Keep sauce warm but be careful not to simmer for a long time.
- Serve sauce over the fish with Jasmine or Basmati rice.
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We didn't use the sauce for salmon but instead had it over some Thai-style pre-crumbed chicken schnitzels. Dave doubled the sauce and used a green curry paste instead of red. Very delicious, just love the boost of flavour the basil gave it. If you wanted too you could easily added a couple of drops of fish sauce at the end. Exactally the sauce we were looking for.