Curry Coconut Broth

Curry Coconut Broth
Curry Coconut Broth

This broth can be used like a "nage" (pronounced Naw-je). Nage is a French term meaning “to swim” and refers to a cooking method where a thin sauce is used for poaching or floating items. Try it with meat, chicken, vegetables and fish. Pair this preparation with Riesling.

Curry Coconut Broth

Makes 4 cups


1/4 teaspoon canola oil
1 tablespoon red Thai curry paste
1/2 teaspoon ginger, finely minced
2 cups chicken broth
1 teaspoon honey
1 cup coconut milk
1 tablespoon soy sauce
1 teaspoon cornstarch
1 tablespoon cold water

  1. Heat a medium size saucepan to medium heat for 3 minutes.
  2. Add the oil, curry paste and ginger.
  3. Toast for 2 minutes stirring regularly.
  4. Add chicken broth, honey, coconut milk and soy sauce.
  5. Reduce heat to medium low and simmer for 15 minutes.
  6. In a separate bowl mix cornstarch with ice water.
  7. Stir into sauce and simmer until thick.

CHEF'S TIP: If you want it spicier just add more red Thai curry!

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