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Thai Sweet & Sour Sauce, 'Nam Jim Priao Wan'

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This is a simple, Thai-style, sweet and sour sauce. Note that it isn't pink!

This is promarily a salad dressing, but, since salads in Thailand are often cooked, even made from meats, the uses are somewhat wider than a simple dressing. And with "turkey season" being imminent in the West, you might want to note the suggestion below for a simple stir fry.

Ingredients

1 cup pineapple juice
1 cup coconut “nectar” (try to use the watery liquid not the thicker cream)
1/4 cup tamarind concentrate mixed with 2/3 cup water
1/2 cup lime juice
3 tablespoons coconut cream
1 tablespoon red curry paste
1 teaspoon ginger, grated

Method

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.

Serving & Storage

Will keep for 2-3 weeks in a refrigerator.

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