Thai-Lemongrass Curry Sauce

Name: Thai-Lemongrass Curry Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 4 cups (950 ml)
Cuisine: Asian
Ingredients: 1 Tbsp (15 ml) Canola Oil; 2/3 cup minced (60 g) Lemongrass; 1 Tbsp sliced (10 g) Ginger; 2/3 cup thinly sliced (60 g) Leek; 1 1/2 cups thinly sliced (180 g) Shallot; 1 1/2 tsp Madras (4 g) Curry Powder; 1/3 cup vermouth + 1/4 cup port + 1/3 cup wine (219.95 ml) White Wine; about ½ lime (2 g) Lime; 1 1/2 cups white (360 ml) Chicken Stock; 1 1/2 cups (360 ml) Coconut Milk; 4 Tbsp unsweetened flakes (20 g) Coconut; 150 g Apple; 1/2 cup diced (80 g) Pineapple; 60 g Banana; 1 Tbsp leaves (3 g) Parsley; 1 Tbsp cold (14 g) Butter; 1/4 cup (60 ml) Lime Juice; 1 1/2 tsp (9 g) Salt; pinch (0.2 g) Cayenne

Independent adaptation of a publicly published Daniel Humm recipe. Not affiliated with, sponsored by, or endorsed by Daniel Humm.

FINISHING SAUCE · WHITEFISH & SKATE

A finishing sauce for whitefish & skate.

Humm's Thai-lemongrass curry sauce for whitefish, skate.

On the jar

LEMONGRASS

Method: stove
Yield: about 4 cups
Ingredients: 19

Stove sauce. Cook from the recipe

Ratio

Canola Oil 15 mlWhite Wine 220 mlChicken Stock 360 mlCoconut Milk 360 mlLime Juice 60 ml

Ingredients

Canola Oil1 Tbsp (15 ml)
Lemongrass2/3 cup minced (60 g)
Ginger1 Tbsp sliced (10 g)
Leek2/3 cup thinly sliced (60 g)
Shallot1 1/2 cups thinly sliced (180 g)
Curry Powder1 1/2 tsp Madras (4 g)
White Wine1/3 cup vermouth + 1/4 cup port + 1/3 cup wine (219.95 ml)
Limeabout ½ lime (2 g)
Chicken Stock1 1/2 cups white (360 ml)
Coconut Milk1 1/2 cups (360 ml)
Coconut4 Tbsp unsweetened flakes (20 g)
Apple150 g
Pineapple1/2 cup diced (80 g)
Banana60 g
Parsley1 Tbsp leaves (3 g)
Butter1 Tbsp cold (14 g)
Lime Juice1/4 cup (60 ml)
Salt1 1/2 tsp (9 g)
Cayennepinch (0.2 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Thai-Lemongrass Curry Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 3 national awards

Coconut Curry Sauce★★★ KITCHENOn the jar: COCONUT CURR
Panang Curry SauceNATIONAL AWARD WINNEROn the jar: PANANG GAI
Green Curry Sauce★ STARRED KITCHENOn the jar: GREEN CURRY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Swiss-born chef of Eleven Madison Park in New York, a Michelin three-star restaurant; James Beard Outstanding Chef. Known for refined contemporary American tasting menus and precise emulsions.

Originally published as Lemongrass Curry Sauce.

Adapted from a Daniel Humm recipe (Gear Patrol / Eleven Madison Park).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Gear Patrol / Eleven Madison Park (published as “Lemongrass Curry Sauce”). Full citation lives in Provenance.

Companion jar