Basil-Coconut Curry Sauce
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
white wine
dry |
*
|
| 1 ½ | tablespoons |
ginger
minced fresh |
|
| ¼ | cup |
lemongrass
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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
white wine
dry |
*
|
| 23 | ml |
ginger
minced fresh |
|
| 59 | ml |
lemongrass
minced fresh, or 2 teaspoons grated lemon peel |
|
| 15 | ml |
kaffir lime leaves
dried, or chopped fresh lemon leaves |
*
|
| 1E+1 | ml |
red curry paste
|
*
|
| 1E+1 | ml |
cornstarch
|
|
| 237 | ml |
coconut milk
canned |
|
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.
