 |
Instructions |
 |
|
|
|
|
| |
1.
|
Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish with basil. Add salt to taste.
|
|
| |
|
*** BASIL-COCONUT CURRY SAUCE ***
|
|
| |
|
* - or 2 teaspoons grated lemon peel
|
|
| |
|
** - or chopped fresh lemon leaves
|
|
| |
2.
|
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.
|
|
| |
3.
|
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.
|
|
| |
4.
|
Rinse chili; stem, seed and break into small pieces. In a 6-8" 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.
|
|
| |
|
|
|
|
|
