Basil Coconut Curry Sauce
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6 Servings
0.50 c Dry white wine
1.50 tb Minced fresh ginger
0.25 c Minced fresh lemon grass*
1.00 tb Dried kaffir lime leaves**
2.00 ts Red curry paste (follows)
2.00 ts Cornstarch
1.00 c Canned coconut milk
* - or 2 teaspoons grated lemon peel.
** - or chopped fresh lemon leaves.
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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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