Using ingredient on high heat
Basil-coconut Curry Sauce
- 1/4 lemon grass (minced fresh)
- 1,700 gr on high heat (pan)
- 240 ml coconut milk (canned)
- 120 ml dry wine (white)
- 22 gr ginger (minced fresh)
- 6 gr curry paste (red)
- 5 gr cornstarch
- 4 gr lemon peel (grated)
- 1 gr kaffir lime leaves (dried)