Hot and Sour Red Curry Sauce

1. 1

   Roast the bell pepper directly over a gas flame or under a preheated broiler, turning, until blackened all over.

2. 2

   Transfer the pepper to a plate and let cool.

3. 3

   Peel off the charred skin and discard the stem and seeds.

4. 4

   Coarsely chop the pepper.

5. 5

   In a medium saucepan, heat the oil.

6. 6

   Add the carrot and roasted red pepper and cook over low heat until the carrot softens, about 5 minutes.

7. 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. 8

   Return to the saucepan.

9. 9

   Stir in the coconut milk and water and bring to a boil.

10. 10

    Simmer over moderately low heat, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes.

11. 11

    Stir in the sambal oelek and season with salt.

* Per serving · 4 servings · Values may vary.