Thai Red Curry / Coconut Sauce (For Salmon)

• 1 cup unsweetened coconut milk
• 1 teaspoon Thai red curry paste
• 1 tablespoon light brown sugar
• 1 12 teaspoons fresh lime juice
• 1 pinch salt
• 2 teaspoons cornstarch
• 8 fresh basil leaves

1. Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan.
2. Taste and adjust to your preferences.
3. Just before salmon is done, add cornstarch to the sauce with a small amount of water to make a slurry.
4. Stir until it is glossy and coats the back of a spoon.
5. Stack and roll basil leaves like a small cigar.
6. Sliver them cross-wise into narrow ribbons and drop into the sauce.
7. Keep sauce warm but be careful not to simmer for a long time.
8. Serve sauce over the fish with Jasmine or Basmati rice.

unsweetened coconut milk, red curry, light brown sugar, lime juice, salt, cornstarch, basil

Taken from www.food.com/recipe/thai-red-curry-coconut-sauce-for-salmon-126847 (may not work)