This is part of the recipe Chicken Wings Five Ways.
Ingredients
Makes about 1 1/2 cups
Preparation
Step 1
Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
Step 2
Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
Step 3
Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.
Leave a Review
Reviews (9)
Back to TopEasy to make and tastes delicious
muffin01
Calgary, ab
12/7/2019
This is awesome! Very simple to make and tastes like something that came from a restaurant. Will definitely make this again.
Anonymous
Denver, CO
10/15/2017
Really delicious. Easy to make and versatile. I had to use curry powder and it was still very good. I will use this again.
Bellflowermills
Canton, OH
7/22/2017
Definitely one of the best Red Thai Curry recipes ever...I used a prepared red thai curry paste, coconut oil instead of vegetable oil and double the recipe. Made the sauce separately. I was surprised at its simplicity.Seared the chicken in coconut oil.Cooked cabbage, carrots in the oil left over from the chicken then added the sweet potatoes and red peppers. Try to sear them all a bit before added this delicious sauce...served on basmati with a healthy sprinkle of fresh cilantro.
mary1158
Ottawa, ON, Canada
1/14/2017
EXCELLENTE!
draper_a
Portland, OR
8/22/2015
Not only will I make it again, but it¿s as solid a keeper as they come. There are a million variations on this kind of sauce, but (with the addition of some minced ginger with the garlic) this will definitely be my go-to Thai curry sauce. For a really easy and low-dish dinner, I made the sauce first, using only one can of [lite] coconut milk but also a cup of chicken broth and simmering to about 2.5 cups. Removed the sauce, then used the same pan to cook up a bunch of veggies (mushrooms, zucchini, sweet red pepper & onion were a great mix) and some fish (chicken, tofu, other proteins or nothing would be fine too) in sesame and canola oil. Just before serving, added the sauce back just to make sure it¿s all warm. Chopping the veggies & fish while the sauce was simmering made this a quick and low-dish dinner. Could even be great for company because in addition to being delicious & pretty, you can also do lots of the prep (making sauce & chopping veggies) before they get there. Goes great with rice or noodles, and next time might think about garnishes of scallions, crushed peanuts, cilantro, lime wedges...
acseligman
New York City
2/4/2015
Sauce was easy and quite good. I didn't have enough limes for 3 T but the 1 lime I juiced was just right. Also, did not add the cilantro. Instead of chicken wings, I served it over braised chicken thighs and brown rice - excellent combination. What to do with the leftover coconut milk? I stirred a little into my breakfast oatmeal, along with minced crystallized ginger for a different take on oatmeal.
SophieLaff
Glendale, CA
4/17/2013
Added pineapple with chicken - Amazing recipe with no other changes necessary.
Anonymous
San Diego, CA
4/9/2013
This sauce is delicious! No changes needed...
Anonymous
Oakland, CA
2/4/2013
