Categories: Sauces, Regional 
      Yield: 6 servings 
  
    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 
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  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.