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
- 2 (175 g) medium carrots, chopped
- 1 small garlic clove
- 1 Tablespoon lemon grass, sliced thin
- 1 ¼ cups (300 ml) low sodium vegetable broth, or chicken broth
- ½ cup (120 ml) soy milk, or milk alternative
- ½ cup (120 ml) coconut milk
- 1 Tablespoon fish sauce
- 1 teaspoon thai red curry paste
- 1 pitted date
- ½ cup cornstarch
- ⅛ cup (2 g) fresh cilantro leaves
Directions
- Put carrot, garlic, lemon grass, vegetable broth, soy milk, coconut milk, fish sauce, curry paste, date into a saucepan and simmer for 15 minutes or until carrots are soft.
- Let cool for 10 minutes.
- Place this mixture and the cornstarch into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed
- 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.
Nutrition Information
| Serving Size | 1 serving (54 g) |
| Amount Per Servings | |
| Calories | 30 |
| Total Fat | 1.5 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 0 mg |
| Sodium | 210 mg |
| Total Carbohydrate | 3 g |
| Dietary Fiber | 0 g |
| Sugars | 2 g |
| Protein | 1 g |
Thai Curry Carrot Sauce is rated
out of
5 by
2.
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
Rated 5 out of
5
by
Bobbyy from
Belsy no
Use the Lemongrass Belsy. You have to Belsy, use the lemon grass.
Date published: 2021-03-27
