Basil-coconut Curry Sauce

Title: BASIL-COCONUT CURRY SAUCE

Categories: Sauce, Regional

Yield: 6 servings

1/2 c Dry white wine

1 1/2 tb Minced fresh ginger

1/4 c Minced fresh lemon grass*

1 tb Dried kaffir lime leaves**

2 ts Red curry paste (follows)

2 ts Cornstarch

1 c 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

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. MMMMM