-=> On 08-05-97  12:21, William Scott Lockwood Ii <=-
 -=> spoke to Gail Shipp about Sauces <=-
 WSLI> Sczhwan and Thai curry, etc.?
  Two Thai sauces this message, two more to follow.
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Nam Prik Sauce
 Categories: Thai, Sauce
      Yield: 1 servings
 
      2    Cloves garlic, sliced
      3    Fresh, small hot red chiles
           -( Thai or chilepins )
    1/4 c  Lime juice
    1/4 c  Fish sauce
      2    Cilantro leaves, chopped
 
  Combine all the ingredients.  Use immediately and seal and refrigerate
  the remaining sauce.
  Yield: 1/2 cup
  Heat Scale: Medium
  
  Source: December 1993 Chile Pepper Magazine
  From: Rodney Riplinger
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Thai Curry Sauce
 Categories: Sauce, Thai, Curry, Ethnic
      Yield: 1 servings
 
  1 1/2 ts Ginger/garlic spice blend
           -OR
      1 ts Garlic powder and 1/2 tsp
           -ginger powder and 1 tbsp
           -oil
           -PLUS 2 tbsp chopped
           -celery
      2 tb Chopped carrot
  1 1/2 ts Onion flakes
  1 1/2 ts Curry powder
    1/2 ts Red pepper flakes
    1/4 ts Basil
      2 c  Water
      2 ts Chicken bouillon powder
    1/2 c  Canned coconut milk
 
  Preheat heavy large saucepan over medium heat.  Add ginger,
  garlic,celery and carrot and oil.  Saute until vegetables ore golden
  brown and tender, about 5 minutes.  Stir in onion flakes and curry
  powder and cook 2 minutes. Stir in red pepper flakes, basil, water
  and chicken bouillon powder.  Boil to reduce by half over medium
  high heat, about 20 minutes. Add coconut milk, reduce heat and simmer
  another 15 minutes.  Use as a condiment with meats.
  
  Origin: Watkins 1994 Calendar
  Shared by: Sharon Stevens
  
  From: Sharon Stevens
 
MMMMM
 
... Shipwrecked on Hesperus in Maryland. 10:13:24 14 Aug 97
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