Basil-Coconut Curry Sauce

1. 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.

2. 2

   Simmer, covered, for 15 minutes.

3. 3

   In a blender, whirl mixture with cornstarch and coconut milk until smooth.

4. 4

   Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following).

5. 5

   Stir sauce over high heat until boiling.

6. 6

   If made ahead, chill airtight up to 1 day.

7. 7

   Reheat to simmering; if needed, add coconut milk to thin.

8. 8

   Stir in fresh basil leaves.

9. 9

   Use hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.