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Receta Basil Coconut Curry Sauce
by Global Cookbook

Basil Coconut Curry Sauce
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  Raciónes: 6

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

  1. - Or possibly 2 tsp. grated lemon peel
  2. - 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.
  3. 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.