泰紅咖哩醬汁 Thai Red Curry Sauce

A 部份 (Part A) 沙拉油 Cooking oil 1 大匙 Tbs 椰奶 Coconut milk 4 大匙 Tbs 紅咖哩醬 Red curry paste 1-1/2 大匙 Tbs 蒜片 Garlic slice 1/2 大匙 Tbs 洋蔥絲 Shredded onion 1/2 個 each

B 部份 (Part B)

魚露 Fish sauce	2	大匙 Tbs
椰奶 Coconut milk	1	杯 cup
水 Water	1/2	杯 cup
椰子糖 Palm sugar	1	小匙 tsp
紅辣椒粉 Red Chili pepper powder	1/4	小匙 tsp
泰檸檬葉 Kaffir leaf	6	葉 leaf

註﹕ 椰子糖可以用黃砂糖替代。 Note: Palm sugar can be substituted with brown sugar.

做法﹕將A料以中火邊攪邊煮到有香味﹐加入主材料及B料用大火煮滾後改中火煮10分鐘及成。
Procedure: Stir fry ingredients A in medium heat until aromatic. Add the major ingredient and part A and cook in high heat until boiling. Turn the head to medium and cook for another 10 minutes.

運用食譜(Application)