Basil-Coconut Curry Sauce

1/2 c Dry white wine

1 1/2 tb Minced fresh ginger

1/4 c Minced fresh lemon grass*

1 tb Dried kaffir lime leaves**

2 ts Red curry paste (follows)

2 ts Cornstarch

1 c Canned coconut milk

* - or 2 teaspoons grated lemon peel ** - or chopped fresh lemon leaves ====================================================================== === 1. In a 1 1/2 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.