Ingredients
- 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)
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.
