Recipe - Grilled Hawaiian Chicken

2 pound Hawaiian fish*
Fresh basil sprigs
Salt

BASILCOCONUT 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

RED CURRY PASTE
1 Large CA or NM chili
1 Garlic clove,minced
2 teaspoon Salad oil
One half teaspoon Ground coriander
One fourth teaspoon Ground cumin
1 Seeds of cardamom pod

* cut into 6 eaual pieces, grilled
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Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with
basil. Add salt to taste.

*** BASILCOCONUT CURRY SAUCE ***
* 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.

*** 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 68" 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.
Posted to MMRecipes Digest V3 #219

Date: Mon, 12 Aug 1996 22:47:30 0700

From: Julie Bertholf jewel1@ix.netcom.com