Basil-Coconut Curry Sauce 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
Basil-Coconut Curry Sauce 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.
Serves: 6
Basil-Coconut Curry Sauce Recipe from Recipes To Go
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Food Quotes:
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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, chicken or pasta.
