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Thai Sweet And Sour Sauce - {Nam Jim Priao Wan}: Date Added: 11 Nov 2009
Listed in: Chinese / Chinese - Sauces

1 cup pineapple juice
1 cup coconut "nectar" (try to use the
watery liquid not the thicker cream)
1 cup tamarind sauce
1/2 cup lime juice
3 tablespoons coconut cream
1 tablespoon red curry paste
1 teaspoon grated ginger

Cooking Instructions

Mix the juices in a saucepan and simmer to reduce to 2 cups of liquid. In a wok or skillet over medium heat, warm the coconut cream, and add the curry paste and ginger, and stir until the mixture becomes aromatic. Skim off and discard any oil that forms on the surface. Stir the curry mix into the juices, and then cool.

Will keep for 2 to 3 weeks in a refrigerator.

Comments: This is a simple, Thai-style, sweet and sour sauce. Note that it isn't pink!

This is primarily a salad dressing, but, since salads in Thailand are often cooked, even made from meats, the uses are somewhat wider than a simple dressing.


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Mesures liquides Mesures solides Température Cuisson au gaz

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