Secret Recipe: Prospect's Red Curry Sauce
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At Prospect, chef Ravi Kapur serves this warming red curry sauce over seared black cod, a shiso shrimp fritter, roasted shiitakes, and snap pea and lime relish as a starter. If you can't find black cod at the fish counter, look for another firm, fatty fish such as lingcod, mahi mahi, rockfish, salmon, or Chilean sea bass.
2 carrots, chopped
4 shallots, chopped
Vegetable oil for sauteeing
2 tablespoons red curry paste
1 tablespoon tomato paste
1/2 stalk lemongrass
Small finger of ginger
4 garlic cloves
1 quart coconut milk
1 quart chicken stock
2 lemons, juiced
1/2 bunch cilantro
4 mint sprigs
1. In a sauté pan over medium heat, sweat carrots and shallots in oil until softened, about 10 minutes.
2. Add to the pan red curry paste, tomato paste, lemongrass, ginger, and garlic, and sweat for another 10 minutes, stirring regularly.
3. Add to the pan coconut milk and chicken stock. Increase heat, and reduce consistency by about half.
4. Turn off heat, and add lemon juice, cilantro, and mint. Let ingredients steep for a few minutes, strain, and serve.