Recipe - Basil-Coconut Curry Sauce

One half cup Dry white wine
1 One half tablespoon Minced fresh ginger
One fourth cup Minced fresh lemon grass*
1 tablespoon Dried kaffir lime leaves**
2 teaspoon Red curry paste (follows)
2 teaspoon Cornstarch
1 cup Canned coconut milk

* or 2 teaspoons grated lemon peel
** or chopped fresh lemon leaves
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1. In a 1 One half to 2 quart pan on high heat, bring to a boil white wine,
fresh ginger, fresh lemon grass (or lemon peel), kaffir lime leaves and red
curry paste. Simmer, covered, for 15 minutes.
2. In a blender, whirl mixture with cornstarch and coconut milk until
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini