Matt Rissling’s Red Curry Broth (served over fish, seafood or meat for 6)

by Suzanne Heron.

50 gm Maesri red curry paste (1/2 tin)

1 Tbsp fresh ginger, peeled and chopped

1 Tbsp garlic, chopped

1 white onion, medium dice

3 roma tomato, diced

1 stalk lemon grass, bruised

2 kaffir lime leaves

6 c coconut milk

3 Tbsp lime juice

salt, pepper, sugar to taste

Saute ginger, garlic and onion in vegetable oil until light brown.  Add

curry paste and cook until paste begins to brown.  Add tomatoes and cook until

soft. Add lime leaves and lemongrass, stir to combine.  Add coconut milk and

lemon, and simmer for approximately 1 hour.  Remove lime leaves and lemon

grass, and puree with hand blender if desired.  Adjust seasoning with salt,

pepper and sugar.

This recipe is excellent for all sorts of protein. For 2 lbs halibut, simply simmer in the sauce until cooked through, 7 – 10 minutes. For chicken legs and thighs, brown first. Also great with summer vegetables like eggplant, zucchini and chard. This great, all purpose red curry sauce and will keep in the fridge for up to a week, and freezes very well for some batch cooking.

Chef Matthew Rissling, when he was the chef at The Marina Restaurant, Oak Bay