basil coconut curry sauce

Categories
Sauces
Ethnic
Yield
6 Servings
MeasureIngredient
½ cup Dry white wine
1½ tablespoon Minced fresh ginger
¼ cup Minced fresh lemon grass*
1.00 tablespoon Dried kaffir lime leaves**
2.00 teaspoon Red curry paste (follows)
2.00 teaspoon Cornstarch
1.00 cup Canned coconut milk

* - or 2 teaspoons grated lemon peel ** - or chopped fresh lemon leaves ====================================================================== ===

1. In a 1½ to 2 quart pan on high heat, bring to a boil white wine, fresh ginger, fresh lemon grass (or lemon peel), kaffir lime leaves and red curry paste. Simmer, covered, for 15 minutes. 2. In a blender, whirl mixture with cornstarch and coconut milk until smooth. Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following). Stir sauce over high heat until boiling. If made ahead, chill airtight up to 1 day. Reheat to simmering; if needed, add coconut milk to thin. Stir in fresh basil leaves. Use hot.

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