Thai Curry Carrot Sauce
The sweetness of carrots and a touch of brown sugar balance the spiciness of red thai curry paste in this blended seasoning. Ideal for seafood or sprinkled over rice and roasted vegetables.
Ingredients
- 130 g (2 medium) carrots, halved
- 1 garlic clove
- 1 Tablespoon lemongrass, sliced
- 300 ml (1¼ cup) chicken stock
- 120 ml (½ cup) milk
- 120 ml (½ cup) coconut milk
- 1 Tablespoon fish sauce
- 1 teaspoon red curry paste
- 1½ teaspoon light brown sugar
- 1½ teaspoon cornstarch
- 2 Tablespoons fresh coriander leaves, chopped
Directions
- Place carrots and garlic into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 5 or 6.
- Blend for 10 seconds until chopped. If necessary, use the tamper to press any ingredients into the blades while processing.
- Put carrot mixture, lemongrass, chicken stock, milk, coconut milk, fish sauce, curry paste, and brown sugar into a saucepan and simmer for 15 minutes or until carrots are soft.
- Let cool for 10 minutes or until temperature reaches 160°F (70°C).
- Place this mixture and the cornstarch into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 4 minutes or until heavy steam escapes from the vented lid.
- Reduce to Variable 5 and add cilantro through lid plug opening. Blend for 20 seconds.
Notes
For lower sodium, use low-sodium chicken stock. Recommended for seafood, rice, and grilled or roasted vegetables.
Nutrition Information
Serving Size | 76 (0.25 cups) |
Amount Per Servings | |
Calories | 80 |
Total Fat | 2.5 g |
Saturated Fat | 2 g |
Cholesterol | 0 mg |
Sodium | 290 mg |
Total Carbohydrate | 4 g |
Dietary Fiber | 0 g |
Sugars | 2 g |
Protein | 1 g |
Thai Curry Carrot Sauce is rated
out of
5 by
1.
Rated 4 out of
5
by
Belsy from
Amazing flavour
Great balance of flavours, we omitted the lemongrass and it didn't compromise the recipe at all. Actually ate it like a soup over a bed of rice. Will have to try it again, and serve it another way.
Date published: 2016-06-29