1/3 cup grapeseed oil
8 oz red curry paste
4 Tbsp brown sugar
2 Tbsp salt
196 oz coconut milk
6 oz bourbon vanilla bean caramel sauce
2 bunches cilantro
- saute the curry paste, brown sugar and salt in the oil over high heat until very fragrant, stirring constantly
- add coconut milk and caramel and whisk to combine
- puree with cilantro in blender
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