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2008-09-05 17:02:34
Thai Sweet And Sour Sauce

1 cup nam sapparot (pineapple juice)
1 cup nam maphrao (coconut nectar)
1 cup nam makham piag (sour tamarind juice)
½ cup nam manao (lime juice)
3 tbl hua kathi (coconut cream)
1 tbl nam prik phet (red curry paste)
1 tsp khing (ginger), grated

Mix the juices in a saucepan and simmer to reduce to 2 cups of liquid. In a wok or
skillet over medium heat, warm the coconut cream, and add the curry paste and ginger, and
stir until the mixture becomes aromatic. Skim off and discard any oil that forms on the
surface. Stir the curry mix into the juices, and then cool. Will keep for 2-3 weeks in a
refrigerator.
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