Red Thai Curry Sauce

Ingredients for 2 servings:

• 1 can coconut cream
• 80 ml whipped cream
• 2 tbsp curry paste, red (Thai)
• 1 stalk(s) lemongrass
• 4 kaffir lime leaves
• 1 tsp sugar
• 2 tsp fish sauce

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

for fried tofu with vegetables

Bring the coconut cream and heavy cream to a boil to combine. Cook for about 10 minutes, stirring continuously with a whisk to prevent burning. Hit the lemongrass with the back of a knife to release the lemongrass’ aroma. Add the lemongrass and kaffir lime leaves to the pot and simmer gently for 2 minutes. Add 2 tablespoons of red curry paste, the fish sauce, and the sugar. Simmer gently for another 10 minutes. Once boiling, let everything infuse, then remove the lemongrass and kaffir lime leaves. Serve with rice, fried tofu, and vegetables (green beans, celery, bell peppers, carrots, zucchini, bamboo shoots).