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Basil-coconut curry sauce
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| Artist: |
_ |
| Categories: |
Curries, Fruits, Sauces & Dressings |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Dry white wine | | 1 1/2
| tbsp | Minced fresh ginger | | 1/4
| cup | Minced fresh lemon grass* | | 1
| tbsp | Dried kaffir lime leaves** | | 2
| tsp | Red curry paste (follows) | | 2
| tsp | Cornstarch | | 1
| cup | Canned coconut milk |
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Procedures:
| 1 | * - or 2 teaspoons grated lemon peel?** - or chopped fresh lemon leaves?====================================================================== ===?In a 1 ?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 | Simmer, covered, for 15 minutes.?In a blender, whirl mixture with cornstarch and coconut milk until smooth. | | 3 | Return to pan (with 1 tablespoon dried basil leaves if not using fresh, following). | | 4 | Stir sauce over high heat until boiling. | | 5 | If made ahead, chill airtight up to 1 day. | | 6 | Reheat to simmering; if needed, add coconut milk to thin. | | 7 | Stir in fresh basil leaves. | | 8 | Use hot.?/td> |
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