From Eric Ripert's kitchen · Le Bernardin, New York
stove · curry sauce
★★★ KITCHENCoconut Curry Sauce
From an award-winning kitchen
Ratio
VEG OIL 30CHICKEN STOCK 120COCONUT MILK 240LIME JUICE 60
Ingredients
- VEG OIL30 ml
- CURRY PASTE12 g
- CURRY POWDER2 g
- CHICKEN STOCK120 ml
- COCONUT MILK240 ml
- LIME JUICE60 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.
Originally published as Coconut Curry Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Avec Eric (shrimp coconut curry reprints) (published as “Coconut Curry Sauce”). Full citation lives in Provenance.