Hot and Sour Red Curry Sauce Recipe

Name: Hot and Sour Red Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small red bell pepper; 1 tablespoon vegetable oil; 1 small carrot, finely diced; 3 tablespoons Asian fish sauce; 2 stalks of fresh lemongrass, tender inner bulbs only, thinly sliced crosswise; 2 medium shallots, thinly sliced; 2 garlic cloves, smashed; 1 lime leaf, thinly sliced (optional) or 1/2 teaspoon finely grated lime zest; 1 tablespoon sweet paprika; 2 ounces fresh ginger, peeled and thinly sliced (1/3 cup); One 13 1/2-ounce can unsweetened coconut milk; 1/4 cup water; 1 tablespoon plus 1 teaspoon sambal oelek or other Asian chili sauce; Salt

Servings: persons

1 small red bell pepper
1 tablespoon vegetable oil
1 small carrot, finely diced
3 tablespoons Asian fish sauce
2 stalks of fresh lemongrass, tender inner bulbs only, thinly sliced crosswise
2 medium shallots, thinly sliced
2 garlic cloves, smashed
1 lime leaf, thinly sliced (optional) or 1/2 teaspoon finely grated lime zest
1 tablespoon sweet paprika
2 ounces fresh ginger, peeled and thinly sliced (1/3 cup)
One 13 1/2-ounce can unsweetened coconut milk
1/4 cup water
1 tablespoon plus 1 teaspoon sambal oelek or other Asian chili sauce
Salt

1
Roast the bell pepper directly over a gas flame or under a preheated broiler, turning, until blackened all over.
2
Transfer the pepper to a plate and let cool.
3
Peel off the charred skin and discard the stem and seeds.
4
Coarsely chop the pepper.
5
In a medium saucepan, heat the oil.
6
Add the carrot and roasted red pepper and cook over low heat until the carrot softens, about 5 minutes.
7
Transfer the carrot and red pepper to a food processor and add the fish sauce, lemongrass, shallots, garlic, lime leaf, paprika and ginger and process to a fine paste.
8
Return to the saucepan.
9
Stir in the coconut milk and water and bring to a boil.
10
Simmer over moderately low heat, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes.
11
Stir in the sambal oelek and season with salt.

162

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 14 ingredients. The key ingredients include: 1 small red bell pepper, 1 tablespoon vegetable oil, 1 small carrot, finely diced, 3 tablespoons Asian fish sauce, and more.

Yes, Hot and Sour Red Curry 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.

Hot and Sour Red Curry Sauce

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