Thai Yellow Curry Sauce by Fowl Restaurant

Ingredients

• 400 ml (14 oz) coconut milk, divided
• 2 tbsp thai yellow curry paste
• 1 tbsp fresh ginger, peeled and chopped
• 3 cloves garlic, minced
• 2 shallots, peeled
• 1 tsp turmeric powder
• 1 tbsp tamarind concentrate
• 1 tbsp soy sauce
• 1 tsp chicken bouillon powder
• 1 tbsp sugar
• 1 tsp fish sauce (adjust to taste)
• 1 tbsp lime juice

Instructions

1. Combine ginger, garlic, shallots, turmeric, and yellow curry paste in a blender; pulse until a smooth aromatic paste forms.
2. Pour half of the coconut milk into a saucepan over medium heat and reduce for 5 minutes until slightly thickened.
3. Whisk the blended aromatic paste into the reduced coconut milk and cook for 3 minutes until smooth and fragrant.
4. Stir in the sugar, chicken bouillon, soy sauce, tamarind, and the remaining coconut milk.
5. Bring the sauce to a gentle simmer over low heat for 8-10 minutes, whisking occasionally to ensure it is fully infused.
6. Strain the sauce through a fine-mesh sieve into a clean bowl to remove any fibrous solids.
7. Finish by whisking in the fish sauce and lime juice before serving warm.