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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Fast Thai Curry Sauce
by Wen Zientek-Sico

This Thai curry sauce is a gentle introduction into Thai curries that can be used on any variety of dishes. You can serve it over any vegetable or combination of vegetables, chicken, beef, pork, shellfish, fish, or even just rice or noodles. It makes an excellent soup base, poaching liquid, or dipping sauce. A high quality homemade curry paste is best in this sauce, but you can use the commercial variety if desired. Any paste in our Thai Curry - Adding the Flavors of Thailand to Your Table Tablespoon by Tablespoon article is excellent in this recipe.

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Fast Thai Curry Sauce

This Thai curry sauce is a gentle introduction into Thai curries that can be used on any variety of dishes. You can serve it over any vegetable or combination of vegetables, chicken, beef, pork, shellfish, fish, or even just rice or noodles. It makes an excellent soup base, poaching liquid, or dipping sauce. A high quality homemade curry paste is best in this sauce, but you can use the commercial variety if desired. Any paste in our Thai Curry - Adding the Flavors of Thailand to Your Table Tablespoon by Tablespoon article is excellent in this recipe.

2 tablespoons olive oil
1 minced large shallot
3 minced garlic cloves
1 tablespoon minced fresh gingerroot
3 1/2 cups coconut milk
2 tablespoons favorite curry paste (or to taste)
2 teaspoons Thai fish sauce
1 teaspoon palm sugar or light brown sugar
1/2 cup chopped cilantro leaves and stems

Heat the olive oil in a large heavy saucepan over medium high heat. Add the shallot and sauté for 3 minutes. Add the garlic, ginger, and curry paste and sauté for two minutes, stirring constantly. Add the coconut milk, fish sauce, and palm sugar and mix well. Reduce the heat and simmer for at least ten minutes. Add the cilantro and serve as desired.

Makes about 3 cups of sauce.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

This recipe is part of our special feature on Thai Curries: Thai Curry - Adding the Flavors of Thailand to Your Table Tablespoon by Tablespoon. Read the article for hints and tips about making and using Thai curry pastes along with dozens more great recipes.