Curry Sauce

INGREDIENTS

• 1 shallot, chopped
• 1 in ginger, peeled
• 3 in lemongrass, peeled
• 1 T peanut oil
• 1 T Thai curry paste (Massaman or red are milder than green)
• 13.5 oz can coconut milk
• 1 lime, zested and juiced
• 1 t fish sauce
• 1 t soy sauce
• 12 oz carrots
• ½ C chopped cilantro or mint

PREPARATION

1. Sweat shallot, ginger and lemongrass in peanut oil for 5-10 min at low temperature.
2. Stir in curry paste, add coconut milk, ½ of the zest and the fish sauce and soy sauce.
3. Let simmer while you peel and chop carrots.
4. Add carrots to the sauce and simmer an additional 10 min.
5. Puree in blender and add remaining zest and lime juice.
6. Can be used to cook thin fish filets or shrimp.
7. Stir in chopped herbs and serve. Leftovers can be frozen.