PANTRYFLEX

simmer · curry sauce

★ STARRED KITCHENPrep 5 minCook 15 min

Coralcourt Green Curry

Independent adaptation of a publicly published Bongkoch “bee” Satongun recipe. Not affiliated with, sponsored by, or endorsed by Bongkoch “bee” Satongun.

From a starred kitchen.

Ratio

Ratio by volume: Coconut Cream 150 ml, Fish Sauce 20 ml, Coconut Milk 350 ml
Coconut Cream 150 mlFish Sauce 20 mlCoconut Milk 350 ml

Ingredients

  • Coconut Cream — 150 ml coconut cream
  • Curry Paste — 80 g green curry paste
  • Palm Sugar — 20 g palm sugar
  • Fish Sauce — 25 g fish sauce
  • Salt — pinch salt (1 g)
  • Coconut Milk — 350 g coconut milk

Method

  1. Pour to the lines in order (bottom → top): Coconut Cream, Fish Sauce, Coconut Milk.
  2. Add: Curry Paste, Palm Sugar, Salt.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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Provenance

Bongkoch “Bee” Satongun — published sauce recipes in the PantryFlex catalog. Michelin 1* (Paste, Bangkok).

Originally published as Green Curry Sauce.

Adapted from a Bongkoch “Bee” Satongun recipe (Bongkoch Satongun / Michelin Guide).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Bongkoch Satongun / Michelin Guide (published as “Green Curry Sauce”). Full citation lives in Provenance.

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