Thai Red Curry / Coconut Sauce (For Salmon)

1. 1

   Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan.

2. 2

   Taste and adjust to your preferences.

3. 3

   Just before salmon is done, add cornstarch to the sauce with a small amount of water to make a slurry.

4. 4

   Stir until it is glossy and coats the back of a spoon.

5. 5

   Stack and roll basil leaves like a small cigar.

6. 6

   Sliver them cross-wise into narrow ribbons and drop into the sauce.

7. 7

   Keep sauce warm but be careful not to simmer for a long time.

8. 8

   Serve sauce over the fish with Jasmine or Basmati rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.