A recipe for Basil-Coconut Curry Sauce. Follow the simple recipe instructions for Basil-Coconut Curry Sauce shared by other home cooking experts.
Ingredients
1/2 c. Dry white wine1 1/2 Tbs. Minced fresh ginger
1/4 c. Minced fresh lemon grass*
1 Tbs. Dried kaffir lime leaves**
2 Tsp. Red curry paste (follows)
2 Tsp. Cornstarch
1 c. Canned coconut milk
*or 2 Tsp. grated lemon peel
**or chopped fresh lemon leaves
Directions
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 Tbs. 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.
