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ion and garlic. Peel an onion and use a sharp knife to mince it. You'll need 3/4 cup (115 g) of minced onion. Peel 4 large cloves of garlic and carefully mince them. Pour 1/4 cup (60 ml) of vegetable oil into a large saucepan and turn the heat to medium-low. Once the oil is shimmering, stir in the minced garlic and onion. You'll also need to stir in 1/4 cup (60 g) of Thai red curry paste and 1/4 teaspoon (1 g) of salt. Saute the mixture for six to eight minutes and stir it occasionally to prevent it from sticking. The onion should soften and become clear. Shake a few cans of unsweetened coconut milk and open them. Stir the coconut milk well and pour in 2 1/4 cups (532 ml) of the milk into the onion mixture. Stir every once in a while as some of the liquid in the pan evaporates. This should take 20 to 30 minutes. Keep the lid off of the pan so the liquid can evaporate and the sauce can thicken a little. Turn off the heat and stir in 3 tablespoons (45 ml) of lime juice, 1 1/2 tablespoons (22 ml) of Asian fish sauce, 1 1/2 teaspoons (6 g) of sugar, 1/4 to 1/2 teaspoon (0.5 to 1 g) of cayenne, and 1/2 cup (25 g) of chopped cilantro sprigs (optional). Taste the sauce and add extra salt according to your taste. To create a quick stir fry or curry, saute vegetables and your choice of protein in a large pan. For example, saute carrots, potatoes, and sliced beef. Pour the sauce into the pan and serve the dish with rice or flatbread. One batch of Spicy Thai coconut curry sauce will make about 1 1/2 cups (355 ml) of sauce. You could use it to make a small serving of curry or double it to make a large serving. Store leftover curry sauce in an airtight container in the refrigerator for up to one week.
and garlic. Saute the onion with the aromatics for six to eight minutes. Stir in the coconut milk and reduce the mixture for 20 to 30 minutes. Stir in the remaining ingredients. Use the Thai coconut curry sauce.