Basil-Coconut Curry Sauce

30 minutes Prep: 15 minutes Cook: 15 minutes

80 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/2	cup	white wine	dry
1 1/2	tablespoons	ginger	minced fresh
1/4	cup	lemon grass	minced fresh, or 2 teaspoons grated lemon peel
1	tablespoon	kaffir lime leaves	dried, or chopped fresh lemon leaves
2	teaspoons	red curry paste
2	teaspoons	cornstarch
1	cup	coconut milk	canned

Directions

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.

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Nutrition Facts

Serving Size 42g

Amount per Serving

Calories 80 91% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 7.0g	36%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 3.0g	1%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 1.0g	2%