Red Curry Coconut Sauce

By á-114543

Serve with steamed mussels

Ingredients

• 1/2 cup dry white wine
• 1 tsp minced fresh ginger
• 2 tsp minced fresh garlic
• 1/2 cup clam juice
• 2 cup coconut milk
• 2 tbsp prepared red curry paste
• Juice of 1 lime
• 1/4 cup julienned basil leaves
• Salt

Details

Adapted from google.com

Preparation

Step 1

In a nonreactive saucepan, combine the wine ginger, and garlic, and bring to a boil. Add the clam juice and coconut milk, and return the mixture to a boil, stirring in the curry paste. Cook gently until well dissolved, about 10 minutes. Add the lime juice, basil, and salt to taste. Refrigerate until ready to use.