Green Curry Coconut Sauce Recipe

Name: Green Curry Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 14-ounce can unsweetened coconut milk; 1 1/2 teaspoons Thai green curry paste, or more to taste; 1 cup chicken stock or low-sodium broth; Four 1-inch strips of lemon zest (see Alternatives); One 1-inch piece of fresh ginger--peeled, thinly sliced and lightly smashed; Four 1-inch strips of lime zest (see Alternatives); 3 tablespoons Asian fish sauce; 1 1/2 tablespoons light brown sugar; 2 tablespoons fresh lime juice; 1/4 cup coarsely chopped cilantro; 2 tablespoons finely chopped basil

Servings: persons

One 14-ounce can unsweetened coconut milk
1 1/2 teaspoons Thai green curry paste, or more to taste
1 cup chicken stock or low-sodium broth
Four 1-inch strips of lemon zest (see Alternatives)
One 1-inch piece of fresh ginger--peeled, thinly sliced and lightly smashed
Four 1-inch strips of lime zest (see Alternatives)
3 tablespoons Asian fish sauce
1 1/2 tablespoons light brown sugar
2 tablespoons fresh lime juice
1/4 cup coarsely chopped cilantro
2 tablespoons finely chopped basil

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Ingredients
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1. In a medium saucepan, whisk 1/4 cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, the stock, lemon zest, ginger, lime zest, 2 tablespoons of the fish sauce and the brown sugar and bring to a simmer. Cook the sauce over moderately high heat until reduced by one-quarter, about 15 minutes.
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2. Using a slotted spoon, remove the lemon zest, ginger and lime zest and discard. Stir in the lime juice, cilantro, basil and the remaining 1 tablespoon of fish sauce; transfer to a bowl.
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3. Alternatives: Replace the lemon zest with the bottom 4 inches of 1 stalk of lightly smashed fresh lemongrass, and replace the lime zest with 4 kaffir lime leaves that have been lightly crushed.
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4. Applications: Use as a stir-fry sauce or as a poaching liquid for chicken, shrimp and vegetables. Or, toss with Asian noodles or serve over rice.
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Make Ahead
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The curry sauce can be refrigerated in a glass jar for up to 2 days.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 14-ounce can unsweetened coconut milk, 1 1/2 teaspoons Thai green curry paste, or more to taste, 1 cup chicken stock or low-sodium broth, Four 1-inch strips of lemon zest (see Alternatives), and more.

Yes, Green Curry Coconut Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Curry Coconut Sauce

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