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Thai Tomato Curry Sauce
Leftover sauce can be refrigerated for about 5 days, or frozen. Use the leftover sauce in noodle dishes, vegetable stews or poached chicken.
Serves: approx. 2 quarts
Added By: 
Stephen
Ingredients
3 Tbsps red curry paste
1 bunch lemongrass, pureed in spice grinder
4 lime leavess, inner rib removed, fine dice
1 Tbsp garlic, minced
1 Tbsp ginger, peeled and minced
1 Tbsp cumin seeds, toasted
1/2 Tbsp curry powder
1 Tbsp ground black pepper
1/2 cup soy sauce
1/3 cup lime juice
3/4 cups brown sugar, packed
4 1/2 cups tomato juice (NOT sauce or puree)
3 cans coconut milk
2 bunches Thai Basil (optional)
3 Thai Birdseye chilies, fine dice
Method
- In a large stockpot, heat up 4 Tbsp. vegetable oil. Saut? the curry paste, lemongrass, lime leaves, garlic, ginger, cumin, curry powder and black pepper for 2 minutes. Mix well. Add the rest of the ingredients.
- Combine well and bring to boil. Reduce to a simmer and cook an additional 20 minutes. Skim any foam off at the end.
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