Bresc BV

Thai red curry sauce


0,5 l
  • 3 stalks spring onion
  • 10 g Bresc Coriander puree
  • 0.5 l coconut milk
  • 125 g Bresc Thai red curry
  • 1 lime (juice)
  • oil for frying
  • 15 g fish sauce

Preparation method

Heat some oil in a pan. Add the red curry and fry briefly. Cut the spring onion into rings. Add them, then add the coconut milk. Reduce the curry sauce a little and add the lime juice and coriander puree.