Title: Basil-coconut curry sauce
 Categories: Sauces, Regional
      Yield: 6 Servings
 
    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
 
  * - or 2 teaspoons grated lemon peel
  ** - or chopped fresh lemon leaves
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  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.