When we go out for Thai food, the routine is usually this: I get pad thai, Dan gets curry, and we trade a few bites. Since we only go out for dinner occasionally, we usually don’t want to pass up the opportunity to have one of our favorites, and therefore don’t try something new.
Then again, I hadn’t figured out how to recreate one of our regular Thai dishes at home. Until now. For months, I’ve been trying to find a good curry recipe, and I finally hit on one last week.
This curry sauce is simple and flexible and flavorful. In other words, it may be a new go-to dish.
Next up? Pad thai. Maybe if I perfect both recipes, we’ll start experimenting with our menu choices when we’re out for Thai!
Simple Curry Sauce
Adapted from the Joy of Cooking
1/4 cup extra virgin olive oil
1/4 cup diced onion
2 1/2 tablespoons all-purpose flour
1 tablespoon curry powder
1/2 teaspoon saffron threads
1 teaspoon cumin
2 teaspoon ground ginger
1 cup water
1 cup light coconut milk
1/4 teaspoon lemon juice
Pinch of salt
Red pepper flakes (optional, to taste)
In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until fragrant, about three minutes. Reduce the heat to low.
Add the flour, curry powder, saffron, cumin and ground ginger. Stir until thickened and well-mixed, about two minutes.
Add the milk, water and lemon juice. Cover and bring to a simmer.
Remove the cover and allow to simmer for 8-15 minutes, or until thickened. Season to taste with salt and red pepper flakes, if desired.
Serve over a combination of rice, potatoes, vegetables, tofu and/or meat.
Savvy Tip: Leftover curry sauce is delicious when mixed into some scrambled eggs!
Are you a curry fan? What would you eat the sauce over?