Basil-coconut Curry Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Dry white wine,
1 1/2 tbsp: Minced fresh ginger,
1/4 cup: Minced fresh lemon grass*,
1 tbsp: Dried kaffir lime leaves**,
2 tsp: Red curry paste, follows
2 tsp: Cornstarch,
1 cup: Canned coconut milk,
Directions:
* - or 2 teaspoons grated lemon peel
** - or chopped fresh lemon leaves
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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.
Source from luhu.jp
** - 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.
Source from luhu.jp