Thai Curry Sauce
120 Calories Per 2 oz
Makes ~ 1.5 Cups
Thai Curry Sauce
Thai Curry is one of many of Julia’s favorite wing sauces, and since I got my way last time, I will demonstrate positive relationship goals by compromising and creating another spicy wing recipe. Not only does this sauce pack quite a punch, but it will stay with you until you brush your teeth. I’m just worried about the day we have to make Blazing sauce. RIP me.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Author: HellthyJunkFood
Recipe Type: Sauce
Cuisine: Thai
Serves: 1.5 cups
Dry Seasoning Blend:
- 1 Part Chili Powder
- 1 Part Turmeric
- 1 Part Salt
- ½ Part Pepper
Ingredients:
- ½ Cup Coconut Milk
- ½ Cup Buttermilk
- ¼ Cup Mayonnaise
- 2 Tbsp Red Curry Paste
- 2 Tbsp Chili Paste
- 1 Tbsp White Distilled Vinegar
- 1 Tbsp Brown Sugar
- 1 Tbsp Minced Cilantro
- 2 tsp Dry Seasoning Blend
- 1 tsp Soy Sauce
- 1 tsp Ginger
- 1 tsp Garlic
THINGS YOU'LL NEED:
- HJF Cutting Board: https://bit.ly/2Eyhr3R
- HJF Apron: https://bit.ly/2Ez9Cz0
- Deep Fryer: http://amzn.to/1MRHIG5
- Food Processor: http://amzn.to/1M9eyFc
Instructions:
- Begin by prepping your ginger, garlic & cilantro into
a fine mince. You can either toss this into a food processor or purchase these
ingredients in dried powder form, which will not taste nearly as fresh,
fragrant or good.
- Prepare your dry seasoning blend in a separate bowl.
- In a medium sauce pan, add in all of the ingredients
listed along with roughly 2 tsp of the dry seasoning blend.
- Bring mixture to a boil and let simmer for 10-20 minutes.
- As the mixture cools refrigerate overnight for best
results.
- Reheat & use.
- ** I would not make a whole batch of this sauce if you're
not going to consume it in a short period of time **
Nutritional Information:
Serving Size: 1 Calories: 120 Fat: 10g Saturated Fat: 3.8g Trans Fat: 0g Carbohydrates: 5g Sugar: 4g Sodium: 500mg Fiber: 1g Protein: 2g Cholesterol: 5mg
