Nuoc Cham Vietnamese Dipping Sauce

Yield: 15 fl oz (450 ml)

U.S.

Metric

Ingredients

Procedure

2-4 S tbsp

Fresh Thai chiles, seeded and chopped

Sugar

1.

Pound the garlic, chiles, and sugar in a mortar to make a paste.

Nuoc nam (Vietnamese fish sauce)

or nam pla (Thai fish sauce) Water

2. S.

Place the garlic paste in a bowl and mix in the lime juice, stirring until the sugar is dissolved.

Add the remaining ingredients and mix well.

1 oz 30 g Carrot, cut fine julienne

Per 1 ounce:

Calories, 20; Protein, 1 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 4 g; Fiber, 0 g; Sodium, 740 mg.

1 oz 30 g Carrot, cut fine julienne

Per 1 ounce:

Calories, 20; Protein, 1 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 4 g; Fiber, 0 g; Sodium, 740 mg.

Thai Red Curry Sauce

Yield: 18 fl oz (550 mL)

U.S.

Metric

Ingredients

Procedure

1 fl oz 112 oz

Red curry paste (see sidebar)

l. 2.

Heat the oil over moderate heat in a saucepan. Add the curry paste and cook until it is aromatic.

2 fl oz

60 mL

Water or stock

S.

Stir in the water or stock and bring to a simmer.

14 fl oz

410 mL

Coconut milk, canned, unsweetened

4.

Add the coconut milk and nam pla. Bring to a simmer and simmer several minutes to blend the flavors.

Per 1 ounce:

45 mL

Nam pla (Thai fish sauce)

V

A R I A T I O N

Calories, 60; Protein, 1 g; Fat, 7 g (89% cal.); Cholesterol, 0 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 190 mg.

Thai Green Curry Sauce

Substitute green curry paste for the red paste in the recipe.

In Thai cuisine, curry sauces are typically made as integral sauces (see p. 183). With a variety of ready-made curry pastes on hand, it is simple to sauté the desired meat or seafood, prepare a sauce flavored with a curry paste, and stew the meat in the sauce with the desired vegetables.

In European and North American kitchens, on the other hand, curry sauces are often prepared separately and added to the plate at service time. The recipes included here can be used either way. To use the curry sauce recipe as an integral sauce, add the curry paste to the pan in which you have sautéed your meat or fish item. Finish the sauce as directed in the recipe, and return the meat to the sauce to finish cooking.

Thai curry pastes are available commercially. If none is available, use the recipes included here. Commercial pastes are usually of excellent quality and contain ingredients that are hard to obtain in Western kitchens. The curry paste recipes here are useful when commercial curry pastes and unusual Asian ingredients are not available.

Red Curry Paste

Yield: 1 lb 4 oz (560g)

U.S.

Metric

Ingredients

2 oz

6C g

Galangal, peeled and chopped (see note)

6 oz

180 g

Shallots, chopped

2 oz

6C g

Garlic, chopped

S oz

90 g

Cilantro roots (see note)

2 tbsp

SC mL

Lime zest, chopped

5 tbsp

75 mL

Cayenne

4

4

Lemon grass stalks, tender parts

only, chopped

S fl oz

90 mL

Vegetable oil

1. Combine all ingredients in a food processor. Process until the mixture forms a smooth paste.

2. Refrigerate and use as needed to make curry sauces.

Note: Galangal is a root that resembles fresh ginger in appearance but has a somewhat different taste. If it is not available, use fresh ginger.

Cilantro roots are the roots attached to ordinary cilantro that are usually discarded. Save, wash thoroughly, and use for this preparation. If not available, use cilantro stems.

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