House-Special Curry Sauce
A complex curry sauce made with Thai and Indian curry powders, turmeric powder, lemongrass, evaporated milk, and other ingredients.
Ingredients
Thai curry powder
2 tbsp
Indian curry powder
2 tbsp
Cooking oil
2 tbsp
Carnation evaporated milk
1 tbsp
Coconut milk
1 tbsp
Butter
1 tbsp
Thai bird's-eye chiles (sliced into rings)
25 g
Garlic (washed and crushed into a paste)
20 g
Cilantro (cut into short pieces)
10 g
Turmeric powder
1/2 tsp
Lemongrass (finely chopped)
2 g
Salt
to taste
Purified water (for thinning the curry sauce)
2 cups
Instructions
1
Cooking preparation
Finely chop the lemongrass; wash the garlic and crush it into a paste; cut the cilantro into short pieces; slice the Thai bird's-eye chiles into rings. Combine the Thai curry powder, Indian curry powder, turmeric powder, and 2 cups purified water, then mix until smooth to make the curry sauce.
2
Step 1
Heat a wok over high heat, add the cooking oil, and heat until moderately hot. Add the chopped lemongrass, garlic paste, cilantro, and sliced chiles, and fry until fragrant.
3
Step 2
Add the butter and stir-fry for about 10 seconds.
4
Step 3
Pour in the prepared curry sauce and bring it to a boil. Finally, add the Carnation evaporated milk, coconut milk, and salt. Bring to a boil over high heat, then simmer over low heat for 5 minutes. Strain out the solids, and the curry sauce is ready.
