Makes ~ 1.5 Cups
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Thai Curry is one of many of Julia’s favorite wing sauces, and since I got my way last time, I will demonstrate positive relationship goals by compromising and creating another spicy wing recipe. Not only does this sauce pack quite a punch, but it will stay with you until you brush your teeth. I’m just worried about the day we have to make Blazing sauce. RIP me.Dry Seasoning Blend:1 Part Chili Powder1 Part Turmeric1 Part Salt½ Part Pepper
Begin by prepping your ginger, garlic & cilantro into a fine mince. You can either toss this into a food processor or purchase these ingredients in dried powder form, which will not taste nearly as fresh, fragrant or good.
Prepare your dry seasoning blend in a separate bowl.
In a medium sauce pan, add in all of the ingredients listed along with roughly 2 tsp of the dry seasoning blend.
Bring mixture to a boil and let simmer for 10-20 minutes.
As the mixture cools refrigerate overnight for best results.
Reheat & use.
** I would not make a whole batch of this sauce if you're not going to consume it in a short period of time **
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