Quick Cuisine: Green Curry Sauce (for beginners)
Green curry is frequently seen in Thai cooking. I like green curry, but it can also be pure fire. So this is my take on green curry sauce that is flavorful, but not painful to eat. The serving size below is for two portions of noodles, chicken or stir fry vegetables - but can easily be doubled.
Ingredients
one Tablespoon Green Curry Paste
one and a half Tablespoons White Sugar
half a bouillon cube (vegetable or chicken work well)
one Tablespoon Sesame Oil (love Kadoya!)
Five Tablespoons Coconut Milk (I like Aroy-D) *you can add up to a cup/125 ml - it really depends on your taste
one drop green food coloring (green curry paste is not so green, this one drop makes the dish attractive)
Five Tablespoons Water
Directions
Mix the sugar, bouillon cube and sesame oil in a small bowl. Add the green curry paste and one drop of food coloring (you think they don’t do this in restaurants? oh yes, they do!) Mix until even. Put this paste and add the water and coconut milk and bring to a short boil. Once it is boiling, shut off the heat. Taste the sauce. If you want to add another spoon of coconut milk, go for it. If you want more heat, add the green curry paste in tiny doses, as in a pinch. A PINCH!
Done. Serve with noodles, on a stir fry or with grilled meat or vegetables. Easy.