Basil-Coconut Curry Sauce
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 ...
Ingredients
- 1/2cup dry white wine
- 11/2 tb minced fresh ginger
- 1/4cup minced fresh lemon grass*
- 1tbsp dried kaffir lime leaves**
- 2tsp red curry paste (follows)
- 2tsp cornstarch
- 1cup canned coconut milk
Directions
- 1
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 (foll
- 2
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
- 3
Simmer, covered, for 15 minutes. 2
- 4
In a blender, whirl mixture with cornstarch and coconut milk until smooth
- 5
Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following)
- 6
Stir sauce over high heat until boiling
- 7
If made ahead, chill airtight up to 1 day
- 8
Reheat to simmering