Thai curry is one of the easiest and most popular sauces to make.
2 Tblsp Lemon Grass
2 Tblsp Red Pepper
4 Medium Garlic Cloves
1 Tblsp Kafir lime leaf (A substitute for this could be lime rind shavings)
2 Tblsp Black Pepper
2 Tblsp Green Onion
1 Tblsp Fennel Seed
1 Tblsp Shrimp Paste
1 Tblsp Tumeric
4 Parsley Roots
2 Tblsp Green Onion (whites only)
1 Tblsp Salt
2 Tblsp Soy Bean Oil
In a blender mix the following:
Lemon Grass, Parsley Roots, Kafir Lime Leaf, Fennel Seed, Garlic, Soy Bean Oil (1 of the 2 Tblsp) along with 3 Tblsp of hot tap water, adding a little at a time.
Blend on high until mixed. Add the remaining ingredients. Along with the 2nd Tblsp of Soy Bean Oil and 3 more Tblsp of hot tap water adding a little at a time.
Blend until smooth.
If you like to add some color you can add parsley tops for more green or add some Cumin for yellow.
To cook the sauce start by browning the curry mix in a fry pan on low heat, stirring constantly for about 5 minutes and add coconut milk to taste. (about 2 cups)
You can serve this with rice, veggies or any meat or fish.