INGREDIENTS
2 Tsp Flour
2 Tsp Butter
1 Can (397 Gr 415 ml) Coconut Milk or Thickened Cream
2 1/2 Tablespoons Fish Sauce
1 Tbsp Yellow Curry Paste OR Powder
METHOD
1 Combine the flour and butter and mix until smooth. Set aside.
2 In a saucepan, combine the coconut milk, fish sauce, curry paste. Bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer and cook, stirring occasionally, for 10 minutes.
3 Stir in the flour mixture and mix until it is dissolved. Cook, stirring constantly, for 5 minutes or until the sauce has thickened.
Use immediately.
If a hotter curry sauce is desired, add additional curry.
