This Thai-inspired Easy Red Curry sauce recipe is a creamy and tasty way to instantly dress up vegetables, potatoes, whole grains and all types of protein.
Coconut “Cream” is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the red curry sauce recipe. You can reserve the liquid water for other smoothies.