Thai Red Curry Sauce

1. Heat 1 tablespoon olive oil in saucepan.

2. Add onion and saute until golden brown.

3. Add curry paste and stir 1 minute.

4. (Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.

5. Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.

6. Simmer uncovered until lightly thickened, about 20 to 30 minutes.

7. Pour sauce into a blender and blend until smooth.

8. Return sauce to pan and re-heat if needed.

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Nutrient	Quantity
Total fats	48.0334 g
Protein	29.7789 g
Carbohydrates	41.6186 g
Energy	687.4011 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1692 g
Water	925.342 g
Aspartic acid	0.7772 g
Calcium, Ca	134.8713 mg
Lutein + zeaxanthin	317.2076 g
Fiber, total dietary	8.4022 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	1166.801 g
Niacin	13.9349 mg
Vitamin A, RAE	107.8456 g
Arginine	0.7239 g
Riboflavin	0.3395 mg
Tocopherol, beta	0.0371 mg
Fatty acids, total saturated 20:1	0.0924 g
Glutamic acid	2.0869 g
Stigmasterol	0.12 mg
Sodium, Na	3641.2519 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4745 g
Total lipid (fat)	48.0334 g
Manganese, Mn	2.7544 mg
Fructose	5.25 g
Proline	0.1802 g
Fatty acids, total saturated 16:0	5.2172 g
Fatty acids, total saturated 8:0	2.004 g
Sucrose	4.4934 g
Choline, total	86.5759 mg
Sugars, total	21.9405 g
Serine	0.2557 g
Fatty acids, total saturated 10:0	1.5926 g
Fatty acids, total saturated 18:0	2.0713 g
Vitamin B-6	0.659 mg
Selenium, Se	21.7431 g
Ash	13.2315 g
Fatty acids, total saturated 18:1 undifferentiated	12.9046 g
Pantothenic acid	0.9229 mg
Phenylalanine	0.2577 g
Beta-sitosterol	0.08 mg
Copper, Cu	1.0618 mg
Betaine	0.4301 mg
Thiamin	0.2429 mg
Retinol	0.24 g
Methionine	0.0753 g
Iron, Fe	5.3546 mg
Carbohydrate, by difference	41.6186 g
Phosphorus, P	540.7607 mg
Folate, total	110.6207 g
Tocopherol, gamma	0.3801 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0001 g
Lycopene	5747.7811 g
Alanine	0.2498 g
Cholesterol	5.04 mg
Valine	0.2685 g
Fatty acids, total saturated 18:2 undifferentiated	2.8631 g
Glycine	0.2317 g
Carotene, alpha	227.0622 g
Glucose (dextrose)	6.0757 g
Fatty acids, total saturated 14:0	5.0681 g
Zinc, Zn	2.6132 mg
Isoleucine	0.1904 g
Fatty acids, total saturated 12:0	12.6912 g
Fatty acids, total polyunsaturated	3.0829 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.3299 g
Tocotrienol, alpha	0.0939 mg
Vitamin A, IU	2143.0371 IU
Folate, DFE	110.6207 g
Tryptophan	0.0744 g
Vitamin C, total ascorbic acid	54.2597 mg
Phytosterols	70.8722 mg
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.1632 g
Tyrosine	0.1465 g
Vitamin B-12	1.0368 g
Vitamin K (phylloquinone)	39.1785 g
Fatty acids, total saturated	28.9342 g
Histidine	0.1278 g
Fatty acids, total monounsaturated	13.5387 g
Threonine	0.2079 g
Folate, food	110.6207 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	8.08 g
Vitamin E (alpha-tocopherol)	3.5464 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0001 g
Magnesium, Mg	110.3227 mg
Lysine	0.2709 g
Potassium, K	2031.4615 mg
Cystine	0.0866 g
Fluoride, F	6.8979 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Coconut milk	0.5 cup	276	6.648	28.608
Garlic	3 cloves	13.41	2.9754	0.045
Brown sugar	1 teaspoon	11.4	2.9427	0
Olive oil	1 tablespoon	119.34	0	13.5
Thai red curry paste	1 tablespoon	0	0	0
Onion	1	64	14.944	0.16
Tomato	1	40.2099	8.6898	0.4468
cilantro	0.25 cup	0.92	0.1468	0.0208
lime juice	1	3.7812	1.2735	0.0106
chicken broth	2 cups	156.24	3.78	5.2416
fish sauce	1 teaspoon	2.1	0.2184	0.0006
gingerroot	1 teaspoon	0	0	0