Ingredients
1 cup pineapple juice
1 cup coconut “nectar” (try to use the watery liquid not the thicker cream)
1/4 cup tamarind concentrate mixed with 2/3 cup water
1/2 cup lime juice
3 tablespoons coconut cream
1 tablespoon red curry paste
1 teaspoon ginger, grated
Method
Mix the juices in a saucepan and simmer to reduce to 2 cups of liquid. In a wok or skillet over medium heat, warm the coconut cream, and add the curry paste and ginger, and stir until the mixture becomes aromatic. Skim off and discard any oil that forms on the surface. Stir the curry mix into the juices, and then cool.
Serving & Storage
Will keep for 2-3 weeks in a refrigerator.
No comments:
Post a Comment