Basil Coconut Curry Sauce Recipe

• 1/2 c. Dry white wine
• 1 1/2 Tbsp. Chopped fresh ginger
• 1/4 c. Chopped fresh lemon grass*
• 1 Tbsp. Dry kaffir lime leaves**
• 2 tsp Red curry paste (follows)
• 2 tsp Cornstarch
• 1 c. Canned coconut lowfat milk

1. * - Or possibly 2 tsp.
2. grated lemon peel
3. ** - or possibly minced fresh lemon leaves1.
4. In a 1 1/2 to 2 qt pan on high heat, bring to a boil white wine, fresh ginger, fresh lemon grass (or possibly lemon peel), kaffir lime leaves and red curry paste.
5. Simmer, covered, for 15 min.
6. 2.
7. In a blender, whirl mix with cornstarch and coconut lowfat milk till smooth.
8. Return to pan (with 1 Tbsp.
9. dry basil leaves if not using fresh, following).
10. Stir sauce over high heat till boiling.
11. If made ahead, refrigerateairtight up to 1 day.
12. Reheat to simmering; if needed, add in coconut lowfat milk to thin.
13. Stir in fresh basil leaves.
14. Use warm.

white wine, fresh ginger, lemon grass, lime, red curry, cornstarch, coconut lowfat milk

Taken from cookeatshare.com/recipes/basil-coconut-curry-sauce-80103 (may not work)