Let me start off by saying, this is an acquired taste sauce. If you like Indian food, as well as Chinese, you will likely enjoy this sauce. Some who have tried it love the flavor combo. Some people don’t. I personally think it’s fantastic and I serve this along side Sriracha to offer that kick at the end.
⅔ c apricot preserves
½ tbs red curry paste
Mix ingredients in a bowl until the apricots break up. Transfer to a serving bowl. Serve with eggrolls, chicken tenders or fried spring rolls and a side of Sriracha.
I am a former professional chef, restaurateur, wine specialist and cooking class instructor. I have had the pleasure of working for many upscale restaurants under very prominent chefs as I worked my way to the top and began running my own kitchens and restaurants as executive sous chef, chef, and restaurant GM. I have helped build many restaurants and taverns as well as written award winning menus. My work has been featured in places like: Scene magazine, Houston Post and several Austin papers. I have cooked for politicians and celebrities alike as well as been a guest speaker at various culinary arts classes and taught hundreds of novice cooks and children how to create beautiful dishes and the right tools to use.
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