Basil coconut curry sauce
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
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 |
Directions
* - 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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