Ingredients
- 6 warm plates
- 6 eaual (pieces)
- 2 hawaiian fish
- 1 basil sprigs salt (fresh)
- 1 seeds of cardamom pod
- 1 garlic clove
- 1 ca
- 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)
- 10 ml salad oil
- 6 gr curry paste (red)
- 5 gr cornstarch
- 4 gr lemon peel (grated)
- 1 gr kaffir lime leaves (dried)
- 1 gr coriander (ground)
- 1 gr cumin (ground)
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. RED CURRY PASTE NOTE: Use purchased Thai Muslim curry paste or all of this mixture. Rinse chili; stem, seed and break into small pieces. In a 6-8 inch frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir just until chili browns lightly, about 45 seconds. Use hot or cold.
