Basil-coconut Curry Sauce

Ingredients

1/2 c dry wine
1 1/2 tb ginger
1/4 lemon grass
1 tb kaffir lime leaves
2 ts curry paste
2 ts cornstarch
1 c coconut milk
2 teaspoons lemon peel
2 quart 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.