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Recipe from: Colonel Ian F. Khuntilanont-Philpott
This is a simple, Thai-style, sweet and sour sauce. Note, that it isn't pink! This is primarily a salad dressing, but, since salads in Thailand are often cooked, even made from meats, the uses are somewhat wider than a simple dressing. And with "turkey season" being imminent in the West, you might want to note the suggestion below for a simple stir fry.
1 cup nam sapparot (pineapple juice)
1 cup nam maphrao (coconut 'nectar')
1 cup nam makham piag (sour tamamrind juice)
½ cup nam manao (lime juice)
3 tablespoons hua kathi (coconut cream)
1 tablespoon nam prik phet (red curry paste)
1 teaspoon khing (ginger), grated
Mix the juices in a saucepan and simmer to reduce to 2 cups of liquid. In a wok or skillet over medium heat, warm the coconut cream, and add the curry paste and ginger, and stir until the mixture becomes aromatic. Skim off and discard any oil that forms on the surface. Stir the curry mix into the juices, and then cool.
Will keep for 2 to 3 weeks in a refrigerator.