Red Curry Essence Sauce
Red Curry Essence Sauce
Author:
Chef Joseph Poon
Prep Time:
15 minutes
Yield:
3-4 servings Ingredients:
3 tablespoon Plugrá® European-Style Butter, unsalted
1 cup heavy cream
1 tablespoon curry powder
2-1/2 tablespoon sugar
1 piece bay leaf
1 teaspoon salt
2 tablespoon Thai Red Curry Paste
2 tablespoon coconut milk
1 tablespoon cornstarch
Directions:
1. Add the sauce ingredients to above mixed ingredients.
2. Keep stirring until all of the Plugrá Butter melts and the sauce boils.
3. Add the cooked seafood ingredients and stir until well-mixed. The sauce thickens as it reduces.