Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           dry white wine
   1 1/2  tablespoons   minced fresh ginger
     1/4  cup           minced fresh lemon grass*
   1      tablespoon    dried kaffir lime leaves**
   2      teaspoons     red curry paste -- (follows)
   2      teaspoons     cornstarch
   1      cup           canned coconut milk

Preparation:

* - 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.