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 carrots, halved
- 1 garlic clove
- 1 Tablespoon lemongrass, sliced
- 1¼ cup (300 ml) chicken broth
- ½ cup (120 ml) milk
- ½ cup (120 ml) coconut milk
- 1 Tablespoon fish sauce
- 1 teaspoon red curry paste
- 1½ teaspoon brown sugar
- 1½ teaspoon cornstarch
- 2 Tablespoons fresh cilantro 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, lemon grass, chicken broth, 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.
- 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 broth. Recommended for seafood, rice, and grilled or roasted vegetables.
Nutrition Information
| Serving Size | 0.25 cups (76 ) |
| 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 |
