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Basil-Coconut Curry Sauce

 

24

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

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

Directions

  1. 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.

  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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 42g (1.5 oz)
Amount per Serving
Calories 8091% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 1%
Calcium 1% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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