Recipe by Dan Clapson
2 Tbs unsalted butter
2 tsp (10 mL) sesame oil
3 shallots, diced
2 cloves garlic, minced
1 Tbs (15 mL) Thai red curry paste
4 cups (1 L) crushed tomatoes
2 cups (500 mL) vegetable stock
1 small fennel bulb, trimmed and thinly sliced, approx. 3 cups
1 Tbs (15 mL) sriracha
2 tsp cane sugar
1 Tbs (15 mL) soy sauce (tamari to stay gluten-free)
1 Tbs (15 mL) rice wine vinegar
To taste,Heat the butter and sesame oil in a medium pot on medium-high heat. Add the shallots and garlic and cook for 2 minutes. salt and pepper
- Heat the butter and sesame oil in a medium pot on medium-high heat. Add the shallots and garlic and cook for 2 minutes.
- Next, add in the red curry paste, stir until paste has incorporated well into the shallot mixture and continue to cook for 5 minutes.
- Place the next 5 ingredients into the pot. Once the liquid starts to simmer, reduce to low heat and let cook, uncovered for 35 minutes, stirring every so often.
- Finally, add the soy sauce and rice wine vinegar just before serving for a little extra depth and brightness. Season to taste with salt and pepper and ladle it out!