Coconut Curry Sauce

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Nutrition per serving    (USDA % daily values)
CAL
841
FAT
223%
CHOL
95%
SOD
57%

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Ingredients for 4 servings

2 tablespoons grapeseed oil

⅓ cup lemongrass, shaved finely or finely sliced

3 Thai chiles, each split in half

1/3 cup ginger, finely sliced

1 tablespoon garlic, peeled, sliced finely

1 tablespoon Thai red curry paste

5 cups coconut milk

4 lobster bodies, cut into pieces

3 kaffir lime leaves

5 stems of Thai basil

2 tablespoons honey

3 tablespoons lime juice

2 ½ tablespoons of fish sauce

Preparation

1.

Heat a large saucepan over medium-high heat and coat with 2 tablespoons of grapeseed oil

2.

Sweat the Thai chiles, ginger, lemongrass, garlic and season slightly

3.

Now add red Thai curry paste

4.

Add the lobster bodies and empty shells and the coconut milk to the saucepan

5.

As soon as the coconut milk comes to a boil, bring the heat down and simmer the sauce for 30 minutes

6.

The sauce should have reduced to about 3 cups by this point

7.

Continue to simmer if it has not reduced this far. After the sauce has simmered for 30 minutes, add the honey, lime juice, fish sauce, Thai basil and kaffir lime leaves

8.

Let these flavors steep for 10 minutes and then turn the burner off. Pass the sauce through a fine-meshed strainer into a medium bowl in order to catch the lobster shells and aromatics

9.

Discard contents of strainer and allow the sauce to cool

10.

Flavors will continue to blend together as sauce cools.

View instructions at
Cook Taste Eat

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