Quick Thai-style curry sauce

General

• Use it to transform stir-fried vegetables or tofu into a fragrant feast.
• Makes about 2 1/2 cups

Ingredients

• 4 dried Thai chiles, or 2 teaspoons hot red pepper flakes
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 tablespoon light brown sugar, or a natural sweetener
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• 2 tablespoons grapeseed oil
• 1 tablespoon soy sauce
• ¼ cup water
• 2 tablespoons fresh lime juice
• 1 (13.5-ounce) can unsweetened coconut milk

Procedure

1. Cut the chiles into small pieces and place in a heatproof bowl. Cover with boiling water and soak for 15 minutes.
2. Drain the chiles and place them in a blender or food processor.
3. Add the garlic, ginger, curry powder, sugar, paprika, coriander, and cumin, and blend to a paste. Add the oil, soy sauce, and water and blend until smooth.
4. Pour the mixture into a saucepan and bring to a boil.
5. Reduce the heat to low and simmer for 5 minutes, stirring frequently to prevent scorching. Remove from the heat and stir in the lime juice and as much of the coconut milk as needed to make a smooth sauce.
6. If using right away, heat until hot over low heat, stirring, or set aside to cool, then cover and refrigerate until ready to use.