Basil-coconut Curry Sauce

Ingredients

120 ml dry wine
22 gr ginger
1/4 lemon grass
1 gr kaffir lime leaves
6 gr curry paste
5 gr cornstarch
240 ml coconut milk
4 gr lemon peel
1,700 gr on high heat

Instructions

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.