Basil Coconut Curry Sauce Recipe

1. 1

   * - Or possibly 2 tsp.

2. 2

   grated lemon peel

3. 3

   ** - or possibly minced fresh lemon leaves1.

4. 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. 5

   Simmer, covered, for 15 min.

6. 6

   2.

7. 7

   In a blender, whirl mix with cornstarch and coconut lowfat milk till smooth.

8. 8

   Return to pan (with 1 Tbsp.

9. 9

   dry basil leaves if not using fresh, following).

10. 10

    Stir sauce over high heat till boiling.

11. 11

    If made ahead, refrigerateairtight up to 1 day.

12. 12

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

13. 13

    Stir in fresh basil leaves.

14. 14

    Use warm.

* Per serving · 4 servings · Values may vary.