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easy &quick

Coconut and Red Curry Sauce

QimiQ Benefits

  • Binds with fluid - no separation of ingredients
  • Smooth and creamy consistency in seconds
  • Sauce can be kept warm in a water bath without danger of breaking

Minutes

15

Difficulty

easy

Coconut and Red Curry Sauce
Coconut and Red Curry Sauce

Ingredients

For 10 portions

  • 450g

    QimiQ Cream Base

  • 40g

    Vegetable oil

  • 30g

    Garlic, minced

  • 75g

    Spring onion(s), thinly sliced

  • 120g

    Curry paste

  • 375g

    Coconut milk

  • 30g

    Asian fish sauce

  • 12g

    Jalapeno peppers, brunoise

  • 30g

    Cilantro, finely chopped

  • Sea salt

  • White pepper

Preparation

  1. In a small sauce pot or wok style pan, heat the oil. Add the garlic, spring onion and cook for 1.5 minutes.
  2. Add the curry paste and toast for 2 minutes, stirring constantly.
  3. Pour in the QimiQ Cream Base (previously QimiQ Sauce Base), coconut milk, fish sauce and bring to a slight boil. Continue to cook until the desired consistency is reached.
  4. Pull off heat, add the jalapeno peppers, coriander and season to taste. Make sure you mix the sauce well.
Some doughy looking food

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