This is a simple, Thai-style, sweet and sour sauce. Note, that it isn't pink!
This is promarily 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.
Method: 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.
Serving & Storage
Will keep for 2-3 weeks in a refrigerator.
yam phak (salad)
Thai salads typically have 5, 7 or 9 vegetable ingredients (because of the association of '8' with wealth and fortune, salads served at weddings often have 8 ingredients). I would suggest the following, but any selection will do.
phak kat khao (chinese cabbage) ton hom (spring onion) het (mushrooms)
bai horapha (sweet basil) thua ngoh (bean sprouts)
yam polamai (fruit salad)
Again, a simple suggestion would be:
phak kat khao (chinese cabbage) khing (grated ginger) mamuang (mango)
Note that the banana is usually fried or barbequed in Thailand.
This is a suggestion for a stir fry that is made with pre-cooked (even left over) poultry, and cooked white rice.
2 cups of sweet and sour sauce 1 cup cooked poultry, shredded 1 cup raw mixed vegetables 1 cup cooked white rice
In a wok or skillet over medium heat, warm the poultry meat, and then add the vegetables, stirring to mix with the meat, and warm through (cook to taste, typically in Thailand the vegetables are left virtually uncooked).
Pour in the sweet & sour sauce, and bring to a boil, then add the cooked rice, and continue to heat until the food is all heated through.