| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sauces, Regional | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Dry white wine |
| 1 1/2 | tb | Minced fresh ginger |
| 1/4 | c | Minced fresh lemon grass* |
| 1 | tb | Dried kaffir lime leaves** |
| 2 | ts | Red curry paste (follows) |
| 2 | ts | Cornstarch |
| 1 | c | Canned coconut milk |
INSTRUCTIONS
* - or 2 teaspoons grated lemon peel ** - or chopped fresh lemon leaves ======================================================= ============== === 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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