Dinner: Thai Red Curry Sauce

This recipe includes superfoods such as:

Lemon, Basil

Health benefits of Thai Red Curry Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 tablespoons peanut oil
4 inch ginger, skin on, sliced and smashed
1 large lemon grass, white part only, about 4-inch piece, smashed
2 inch galangal, peeled and chopped
2 dried red Thai chili
2 teaspoons cumin powder
1 teaspoon sweet paprika
2 teaspoons red Thai curry paste
1/4 cup tomato concassee
2 cups coconut milk
2-3 tablespoons lime juice
2-3 tablespoons fish sauce
1/2 cup Kaffir lime leaves
1 cup Thai basil leaves
Salt and sugar, to taste

Instructions

In a medium saucepan, over high heat, add the peanut oil and stir fry the ginger, lemon grass and galangal. Cook until glossy and aromatic, stirring constantly, about 2 minutes.
Add the Thai chili and stir-fry another 30 seconds. Add the cumin, paprika, red Thai curry paste and tomato. Cook another 1-2 minutes, stirring constantly.
Deglaze saucepan with coconut milk and bring mixture to a boil. Lower heat to a simmer, add the lime juice and fish sauce. Allow to simmer for 10 minutes and reduce slightly.
Season to taste with salt and sugar. Remove from heat and steep for 20 minutes. Strain and use as needed.

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