INGREDIENTS:
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3/4 cup minced onion
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4 large garlic cloves, minced
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1/4 cup Thai red curry paste
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1/4 cup vegetable oil
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2 1/4 cups well-stirred unsweetened coconut milk (from 2 cans)
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3 tablespoons lime juice
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1 1/2 tablespoons Asian fish sauce
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1 1/2 teaspoons sugar
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1/4 to 1/2 teaspoon cayenne
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1/2 cup chopped cilantro sprigs (optional)
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Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
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Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
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Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.