Thai Curry Glaze
enough for 4 servings
NOTE: Look for Thai red curry paste near the rice noodles,
coconut milk, and fish sauce in well-stocked grocery stores. Asian
food stores will stock this item as well. Smash the lemon grass
with the back of a chef's knife to release its flavor
oils.
1 teaspoon Thai red curry paste
1/2 cup coconut milk
2 medium garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 piece lemon grass, 6-inches long, cut in half crosswise and bruised
2 teaspoons Asian fish sauce
2 teaspoons thinly sliced fresh basil leaves
Salt and ground black pepper
In a small bowl, whisk curry paste into coconut milk; set aside. Follow Master Recipe for Sautéed Shrimp or Scallops. Without discarding fat, set skillet over low heat. Add garlic, ginger, and lemon grass and sauté until fragrant, about 15 seconds. Increase heat to high and add curry-coconut milk mixture and fish sauce. Boil until liquid is reduced to 3 tablespoons, 3 to 4 minutes. Add any accumulated seafood juices and reduce sauce again to 3 tablespoons, cooking about 1 minute more. Remove lemon grass. Add basil and season with salt and pepper to taste. Add shrimp or scallops to sauce, toss, and serve immediately.