Thai Curry Carrot Sauce Recipe

Thai Curry Carrot Sauce

The sweetness of carrots and dates balance the spiciness of red thai curry paste in this blended seasoning. Ideal for seafood or sprinkled over rice and roasted vegetables.

Total Time41 Minutes
Yield
14 servings
DifficultySimple

Dietary Interests

Keto Friendly, Low Calorie

Manage Preferences

Submitted by

Vitamix

Ingredients

2 medium 125 g carrots, chopped
1 small garlic clove
1 Tablespoon lemon grass, sliced thin
1 ¼ cups 300 ml low sodium vegetable broth [or chicken broth]
½ cup 120 ml {Soy Milk} [or milk]
½ cup 120 ml coconut milk
1 Tablespoon fish sauce
1 teaspoon thai red curry paste
1 date, pitted
½ Tablespoon cornstarch
⅛ cup 2 g fresh cilantro leaves

2 medium 125 g carrots, chopped
1 small garlic clove
1 Tablespoon lemon grass, sliced thin
1 ¼ cups 300 ml low sodium vegetable broth [or chicken broth]
½ cup 120 ml {Soy Milk} [or milk]
½ cup 120 ml coconut milk
1 Tablespoon fish sauce
1 teaspoon thai red curry paste
1 date, pitted
½ Tablespoon cornstarch
⅛ cup 2 g fresh cilantro leaves

2 medium 125 g carrots, chopped
1 small garlic clove
1 Tablespoon lemon grass, sliced thin
1 ¼ cups 300 ml low sodium vegetable broth [or chicken broth]
½ cup 120 ml {Soy Milk} [or milk]
½ cup 120 ml coconut milk
1 Tablespoon fish sauce
1 teaspoon thai red curry paste
1 date, pitted
½ Tablespoon cornstarch
⅛ cup 2 g fresh cilantro leaves

1. Put carrot, garlic, lemon grass, vegetable broth, soy milk, coconut milk, fish sauce, curry paste, date into a saucepan and simmer for 15 minutes or until carrots are soft.
2. Let cool for 10 minutes.
3. Place this mixture and the cornstarch into the Vitamix container and secure the lid.
4. Start the blender on its lowest speed, then quickly increase to its highest speed
5. Blend for 4 minutes or until heavy steam escapes from the vented lid.
6. Reduce to Variable 5 and add cilantro through lid plug opening. Blend for 20 seconds.

1. Put carrot, garlic, lemon grass, vegetable broth, soy milk, coconut milk, fish sauce, curry paste, date into a saucepan and simmer for 15 minutes or until carrots are soft.
2. Let cool for 10 minutes.
3. Place this mixture and the cornstarch into the Vitamix container and secure the lid.
4. Start the blender on its lowest speed, then quickly increase to its highest speed
5. Blend for 4 minutes or until heavy steam escapes from the vented lid.
6. Reduce to Variable 5 and add cilantro through lid plug opening. Blend for 20 seconds.

1. Put carrot, garlic, lemon grass, vegetable broth, soy milk, coconut milk, fish sauce, curry paste, date into a saucepan and simmer for 15 minutes or until carrots are soft.
2. Let cool for 10 minutes.
3. Place this mixture and the cornstarch into the Vitamix container and secure the lid.
4. Start the blender on its lowest speed, then quickly increase to its highest speed
5. Blend for 4 minutes or until heavy steam escapes from the vented lid.
6. Reduce to Variable 5 and add cilantro through lid plug opening. Blend for 20 seconds.