• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Basil-Coconut Curry Sauce

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 1/2 c Dry white wine
  • 1 1/2 tb Minced fresh ginger
  • 1/4 c Minced fresh lemon grass*
  • 1 tb Dried kaffir lime leaves**
  • 2 ts Red curry paste (follows)
  • 2 ts Cornstarch
  • 1 c Canned coconut milk

 Directions

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

1. In a 1 1/2 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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