Lemongrass-Tamarind and Coconut Simmer Sauce

This recipe is based on the structure of a bolognese sauce from The Joy of Cooking. We wanted to make a Sunday sauce and I trust that book. But when I looked at the particular recipe, I realized it wasn’t right for us, since I didn’t want to use milk, which is used to break down tough proteins to make for a more tender meat. I don’t do well with dairy. And we’re trying to not eat quite so much red meat these days, so after thinking about it, we weren’t in the mood for a big portion of meat on our pasta. 

It was Shauna’s idea to look at the structure of the bolognese and build new flavors around it. What about if we made a Thai sauce for pad Thai noodles? Aromatics and coconut oil, lots of fresh herbs, mushrooms instead of meat, a depth of umami flavor, and some milky substance. The flavors of Thai food are hot, sour, sweet, and salty. So I played with it. 

This sauce is so interesting to me. There’s depth of flavor with all these different components.

To access these recipes, subscribe to Danny’s newsletter, Joy in the Belly Recipes.

To gain access, type in the subscriber password here.

Print this recipe

Share This

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest

You might also like

Hello.

I would love to chat with you!