Basic Red Curry Sauce
This sauce gets its color and signature flavor from ripe red chilies. Serve it over rice, sautéed meats, tofu or vegetables of your choice.
2 tablespoons vegetable oil or ghee
2-3 cloves garlic
1 tablespoon fresh ginger
2 shallots or ½ a red onion
1 tablespoon curry powder blend
2-3 dried red chilies
1 medium red bell pepper
Juice and zest of 1 lime
2 cups coconut milk
Heat oil or ghee in a medium-sized skillet.
Sauté mashed garlic, ginger, diced shallot or onion, and red bell pepper in oil or ghee until tender.
Sprinkle in curry powder, crumbled dried red chilies, lime juice and zest. Stir in coconut milk and puree with an immersion blender or in a food processor until smooth.