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Ingredientes
- 1/2 c. Dry white wine
- 1 1/2 Tbsp. Chopped fresh ginger
- 1/4 c. Chopped fresh lemon grass*
- 1 Tbsp. Dry kaffir lime leaves**
- 2 tsp Red curry paste (follows)
- 2 tsp Cornstarch
- 1 c. Canned coconut lowfat milk
Direcciones
- * - Or possibly 2 tsp. grated lemon peel
- ** - or possibly minced fresh lemon leaves1. In a 1 1/2 to 2 qt pan on high heat, bring to a boil white wine, fresh ginger, fresh lemon grass (or possibly lemon peel), kaffir lime leaves and red curry paste. Simmer, covered, for 15 min.
- 2. In a blender, whirl mix with cornstarch and coconut lowfat milk till smooth. Return to pan (with 1 Tbsp. dry basil leaves if not using fresh, following). Stir sauce over high heat till boiling. If made ahead, refrigerateairtight up to 1 day. Reheat to simmering; if needed, add in coconut lowfat milk to thin. Stir in fresh basil leaves. Use warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 6 servings | |
| Calories 81 | |
| Calories from Fat 34 | 42% |
| Total Fat 4.1g | 5% |
| Saturated Fat 3.61g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 98mg | 3% |
| Total Carbs 7.65g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.4g | 0% |
| Protein 0.58g | 1% |
