Basil-coconut Curry Saucesauces 1/2 cup dry white wine 1 1/2 tablespoon minced fresh ginger 1/4 cup minced fresh lemon grass* 1 tablespoon dried kaffir lime leaves** 2 teaspoon red curry paste (follows) 2 teaspoon cornstarch 1 cup canned coconut milk * - 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. |
