I love South East Asian food. Something about the flavors of lemon grass, Thai basil, Kafir lime, galangal, the wonderful leaves…. oh and how can I forget the coconut milk! Recently when I was searching for recipes, I came across this one. I was actually in the mood to eat Thai red curry, and was only looking for interesting options, but this one swept me off my feet. I just HAD to make it!

So I sent my guy scurrying down to get the stuff. And boy what a delight this was. I write this recipe more because I want to have it on hand at all times than any desire to share. Use the sauce as an accompaniment to vegetarian or non vegetarian meals. I served it on top of a Barramundi fillet.

Makes enough for 4
Time taken: 30 min

Ingredients

1 tbsp dark sesame oil
2 tbsp minced peeled fresh ginger
4 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped scallions or spring onions
1 tsp garam masala or curry powder
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp soy sauce
1 tbsp palm sugar
2 tsp Asian fish sauce (I used oyster sauce)
1 (14-ounce) can coconut milk
1/4 cup chopped fresh coriander or cilantro
Salt

Instructions

Heat oil in a wok, add ginger and garlic; cook 1 minute. Add bell pepper and scallions; cook for another couple of minutes.

Stir in curry powder, curry paste, and cumin; cook 1 minute.

Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil).

Remove from heat; stir in cilantro or basil if using.

Serve.