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Ingredients:

1 tblspn vegetable oil
40ml coconut milk in a can, not shaken
1/3 cup (or more) red curry paste
3 tspns palm sugar
40ml fish sauce
4 kaffir lime leaves, deveined

Garnish

1 red chilli, sliced
2 tblspns coriander leaves

Great with Thai chicken dumplings

Serves: 6
Preparation time: 15 minutes

Method:

Skim off 1/4 cup of the thick cream which sits on the top of the unshaken tin of coconut milk.

In a wok, heat the coconut cream with the oil and simmer until it has ‘cracked’.

Add 1/3 cup of curry paste and fry until fragrant, then add the fish sauce and palm sugar, and cook for another few minutes.

Add remaining coconut milk and the kaffir lime leaves and simmer for 10 minutes until the curry sauce becomes slightly thicker.
Adjust the seasoning with fish sauce or palm sugar.

Serve the sauce on top of the dumplings with the garnish.

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Contributor: Cam