Coconut-Red Curry Sauce

Name: Coconut-Red Curry Sauce
Yield: Serves 4 (Makes about 1 cup)
Ingredients: 2 teaspoons, vegetable oil; 1 small clove, garlic, minced or pressed through garlic press (about 3/4 teaspoon); 2 teaspoons, minced fresh ginger; 2 teaspoons, red curry paste (see note); 1/2 teaspoon, light brown sugar; 1 cup, coconut milk; 1 1/2 tablespoons, lime juice from 1 lime; 2 teaspoons, fish sauce; 3 tablespoon, water; 1 tablespoon, chopped fresh cilantro leaves; , lime wedges for serving

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Appears in Cook's Illustrated March/April 2005

Fish & Seafood

Quick

Sauces

SERVES4 (Makes about 1 cup)

TIME25 minutes

WHY THIS RECIPE WORKS

To have the fish and sauce in our sautéed fish fillet recipe ready to serve at the same time, we used fillets of uniform size, between 1/4 and 1 inch thick, small enough so that four fillets could fit in a skillet. We reversed the cooking p...

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