Coconut Curry Glaze
By Keith DresserPublished on August 7, 2013
Time
15 minutes
Yield
Makes about 2/3 cup
Ingredients
2 tablespoons lime juice 1 ½ teaspoons cornstarch ⅓ cup canned coconut milk 3 tablespoons corn syrup 1 tablespoon fish sauce 1 tablespoon red curry paste 1 teaspoon grated fresh ginger ¼ teaspoon ground coriander
Instructions
- Whisk lime juice and cornstarch together in small saucepan until cornstarch has dissolved. Whisk in coconut milk, corn syrup, fish sauce, curry paste, ginger, and coriander. Bring mixture to boil over high heat. Cook, stirring constantly, until thickened, about 1 minute. Transfer glaze to bowl.
Time
15 minutesYield
Makes about 2/3 cupIngredients
2 tablespoons lime juice
1 ½ teaspoons cornstarch
⅓ cup canned coconut milk
3 tablespoons corn syrup
1 tablespoon fish sauce
1 tablespoon red curry paste
1 teaspoon grated fresh ginger
¼ teaspoon ground coriander
Ingredients
2 tablespoons lime juice
1 ½ teaspoons cornstarch
⅓ cup canned coconut milk
3 tablespoons corn syrup
1 tablespoon fish sauce
1 tablespoon red curry paste
1 teaspoon grated fresh ginger
¼ teaspoon ground coriander
Ingredients
2 tablespoons lime juice
1 ½ teaspoons cornstarch
⅓ cup canned coconut milk
3 tablespoons corn syrup
1 tablespoon fish sauce
1 tablespoon red curry paste
1 teaspoon grated fresh ginger
¼ teaspoon ground coriander
Why This Recipe Works
We use a small amount of corn syrup, which is less sweet than other sweeteners, to provide viscosity but not a lot of sweetness.
Instructions
- Whisk lime juice and cornstarch together in small saucepan until cornstarch has dissolved. Whisk in coconut milk, corn syrup, fish sauce, curry paste, ginger, and coriander. Bring mixture to boil over high heat. Cook, stirring constantly, until thickened, about 1 minute. Transfer glaze to bowl.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments