Thai Coconut Curry Sauce for Stir Fries
Coconut milk and Thai red curry paste give this sauce it's flavor and heat. It's a perfect way to spice up plain vegetables for a quick stir fry to serve over rice.
Yield: 2 Servings of Stir Fry
Ingredients:
- 1/2 cup Coconut Milk
- 1 Tbl Thai Red Curry Paste
- 1 Tbl Soy Sauce
- 2 tsp Rice Vinegar
- 1/4 tsp Ground Ginger
- 1/8 tsp Ground Cayenne Pepper
- 2 tsp Corn Starch (see Notes)
For Stir Fry:
- 16 oz Bag Frozen Stir Fry Vegetables - thawed
Instructions:
- Combine the coconut milk, red curry paste, soy sauce, rice vinegar, ginger, and cayenne pepper and mix well to combine.
- Next, you can add the corn starch directly to this mixture, however add it gradually, crushing any lumps that may form as it's added, and stirring well. (see notes below if you would prefer to use a corn starch slurry).
- Heat the stir fry vegetables in a skillet on the stovetop over medium heat for 3 or 4 minutes or until heated through.
- Add the coconut curry sauce and heat while stirring until the sauce has thickened.
- Serve the coconut curry vegetables over cooked rice.
Notes:
Instead of mixing the corn starch directly into the sauce, you can alternatively use a corn starch slurry. Mix the 2 teaspoons of corn starch with a scant 1/4 cup of cold water. Once the vegetables and sauce are heated on the stovetop, add the corn starch slurry and stir until the sauce has thickened.