Basil-Coconut Curry Sauce

Course : Curry
Serves: 6
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Ingredients:

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 / 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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