Basil-Coconut Curry Sauce
Submitted by harryj
Fragrant Thai-inspired curry sauce with coconut milk, fresh ginger, lemongrass, kaffir lime, and red curry paste finished with basil. Ready in 30 minutes and endlessly versatile over rice, noodles, or grilled proteins.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThis sauce is liquid gold for anyone who loves Southeast Asian flavors.
Fresh ginger, lemongrass, and kaffir lime leaves simmer in white wine until the kitchen smells like a Bangkok street market, then get blended silky smooth with coconut milk and a kick of red curry paste.
A handful of fresh basil stirred in at the end adds that unmistakable aromatic lift.
Ladle it over steamed jasmine rice, toss it with rice noodles, or spoon it over grilled shrimp, chicken, or tofu for an instant weeknight upgrade.
Pro Tips
- Make it a day ahead and refrigerate; the flavors only get more complex overnight
- If the sauce thickens too much after chilling, thin it with a splash of coconut milk when reheating
- Fresh basil added right at the end keeps its bright flavor and color; dried basil can sub in during the simmer if fresh isn’t available
- Adjust the red curry paste up or down depending on your heat tolerance
Ingredients
Directions
In a 1½ 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.
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.
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