Ingredients
- 1/4 lemon grass (minced fresh)
- 2 quart on high heat (pan)
- 1 c coconut milk (canned)
- 1/2 c dry wine (white)
- 1 1/2 tb ginger (minced fresh)
- 2 ts curry paste (red)
- 2 ts cornstarch
- 2 teaspoons lemon peel (grated)
- 1 tb kaffir lime leaves (dried)
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.
