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Red Curry Sauce
This delicious sauce goes well with fish and chicken and will surely be a go to recipe when you are trying to impress your guests.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 large (150 g) sweet onion, peeled, chopped
- 1 piece (10 g) fresh ginger root, 1/2" slice
- ½ stalk (50 g) lemon grass, chopped
- 2 garlic cloves, peeled, smashed
- 1 thai red chili, halved, seeded, optional
- 1 Tablespoon thai red curry paste
- 3 dates, pitted
- 1 can (400 ml) lite coconut milk
- 1 Tablespoon fish sauce
- ½ small lime, peeled
- 2 (300 g) red bell peppers, sliced thin
- ½ pound (225 g) raw shrimp, peeled, deveined
- 1 cup (200 g) raw brown rice
Directions
- In a large sauce pot on high heat, heat the oil to just before smoking. Add onions and saute until slightly browned about 5 minutes. Add ginger, lemongrass, garlic and continue to saute until deep brown, another 10 minutes. Season lightly with salt.
- Add curry paste (and chili if using) and cook for 1 minute. Add dates, coconut milk, fish sauce. Cook on medium high heat and let reduce until slightly thickened, about 10 minutes. Cool slightly. Place liquid and lime into Vitamix container and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. Return the sauce pot and simmer. Add in peppers, and shrimp and cook until the shrimp is done. Serve over brown rice.
- Nutrition Note:This red curry sauce when paired with shrimp is a protein-packed dish that offers a wealth of nutrients. The shrimp are an excellent source of protein and essential minerals like selenium and iodine, which support thyroid function and immune health. You can easily switch this out for another protein option, including a vegan tofu. Toss in a variety of colorful vegetables such as bell peppers and spinach, and add even more vitamins and antioxidants.
Chef's Notes
- Restaurants use the Vitamix to achieve their silky purees and with this sauce you can too.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 large (150 g) sweet onion, peeled, chopped
- 1 piece (10 g) fresh ginger root, 1/2" slice
- ½ stalk (50 g) lemon grass, chopped
- 2 garlic cloves, peeled, smashed
- 1 thai red chili, halved, seeded, optional
- 1 Tablespoon thai red curry paste
- 3 dates, pitted
- 1 can (400 ml) lite coconut milk
- 1 Tablespoon fish sauce
- ½ small lime, peeled
- 2 (300 g) red bell peppers, sliced thin
- ½ pound (225 g) raw shrimp, peeled, deveined
- 1 cup (200 g) raw brown rice
Directions
- In a large sauce pot on high heat, heat the oil to just before smoking. Add onions and saute until slightly browned about 5 minutes. Add ginger, lemongrass, garlic and continue to saute until deep brown, another 10 minutes. Season lightly with salt.
- Add curry paste (and chili if using) and cook for 1 minute. Add dates, coconut milk, fish sauce. Cook on medium high heat and let reduce until slightly thickened, about 10 minutes. Cool slightly. Place liquid and lime into Vitamix container and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. Return the sauce pot and simmer. Add in peppers, and shrimp and cook until the shrimp is done. Serve over brown rice.
- Nutrition Note:This red curry sauce when paired with shrimp is a protein-packed dish that offers a wealth of nutrients. The shrimp are an excellent source of protein and essential minerals like selenium and iodine, which support thyroid function and immune health. You can easily switch this out for another protein option, including a vegan tofu. Toss in a variety of colorful vegetables such as bell peppers and spinach, and add even more vitamins and antioxidants.
Chef's Notes
- Restaurants use the Vitamix to achieve their silky purees and with this sauce you can too.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 large (150 g) sweet onion, peeled, chopped
- 1 piece (10 g) fresh ginger root, 1/2" slice
- ½ stalk (50 g) lemon grass, chopped
- 2 garlic cloves, peeled, smashed
- 1 thai red chili, halved, seeded, optional
- 1 Tablespoon thai red curry paste
- 3 dates, pitted
- 1 can (400 ml) lite coconut milk
- 1 Tablespoon fish sauce
- ½ small lime, peeled
- 2 (300 g) red bell peppers, sliced thin
- ½ pound (225 g) raw shrimp, peeled, deveined
- 1 cup (200 g) raw brown rice
Directions
- In a large sauce pot on high heat, heat the oil to just before smoking. Add onions and saute until slightly browned about 5 minutes. Add ginger, lemongrass, garlic and continue to saute until deep brown, another 10 minutes. Season lightly with salt.
- Add curry paste (and chili if using) and cook for 1 minute. Add dates, coconut milk, fish sauce. Cook on medium high heat and let reduce until slightly thickened, about 10 minutes. Cool slightly. Place liquid and lime into Vitamix container and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. Return the sauce pot and simmer. Add in peppers, and shrimp and cook until the shrimp is done. Serve over brown rice.
- Nutrition Note:This red curry sauce when paired with shrimp is a protein-packed dish that offers a wealth of nutrients. The shrimp are an excellent source of protein and essential minerals like selenium and iodine, which support thyroid function and immune health. You can easily switch this out for another protein option, including a vegan tofu. Toss in a variety of colorful vegetables such as bell peppers and spinach, and add even more vitamins and antioxidants.
Chef's Notes
- Restaurants use the Vitamix to achieve their silky purees and with this sauce you can too.