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A lovely green curry sauce, perfect on seafood, rice, egg salad, you name it!
This makes about 1 cup of sauce.
Add all ingredients to a saucepan, bring to a simmer, then reduce to low and simmer covered for 20 minutes.
Use an immersion blender or regular blender to pulse the sauce a few times. Strain the liquid with a mesh strainer, pressing the larger pieces with a rubber spatula to release the extra liquid.
Use it on what you’d like! Seafood or egg salad—I won’t judge if you simply eat it with a spoon.
This is a fairly spicy sauce. If you would prefer less spice, I recommend removing the jalapeno seeds before adding them to the pan.
Fish sauce can be found in the Asian or international aisle of most grocery stores. It smells like something died in the bottle and is delish.
Even 87 year old Grandmas have tricks up their sleeve! After trying this jam for the first time and loving the “fresh” strawberry taste and perfect hint of rhubarb, I was in for a big surprise when she let me in on her secret ingredient!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!