Enhanced Thai Red Curry Sauce

Ingredients

Red chili pepper

1, minced (adjust to taste)

Fresh ginger

1 tablespoon, minced

Garlic

3 cloves, minced

Vegetable oil

2 tablespoons

Fresh basil leaves

1/4 cup, chopped

Lime juice

2 tablespoons, freshly squeezed

Brown sugar

1 tablespoon

Fish sauce

2 tablespoons

Coconut milk

1 can (13.5 oz)

Red curry paste

3 tablespoons

Instructions

1. In a medium saucepan, heat the vegetable oil over medium heat.
2. Add the minced garlic, ginger, and chopped red chili pepper. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Stir in the red curry paste and cook for an additional minute, allowing the flavors to meld beautifully.
4. Slowly pour in the coconut milk, stirring well to combine with the red curry paste until the mixture is smooth and creamy.
5. Add the fish sauce, brown sugar, and lime juice, stirring to incorporate all ingredients thoroughly.
6. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally to prevent sticking and to allow the flavors to deepen.
7. Remove from heat and gently fold in the chopped basil leaves, allowing their aromatic essence to infuse the sauce.
8. Serve immediately with your favorite dishes, or store in an airtight container in the refrigerator for up to a week.