Thai Red Curry / Coconut Sauce (For Salmon)

Ingredients:

Servings:
4 4

4-6

Servings Size

• 
  

• 1 cup unsweetened coconut milk
• 1 teaspoon Thai red curry paste
• 1 tablespoon light brown sugar
• 1 1/2 teaspoons fresh lime juice
• 1 pinch salt
• 2 teaspoons cornstarch
• 8 fresh basil leaves

Directions:

Prep Time: 5 mins
Total Time: 10 mins

1. 1 Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan.
2. 2 Taste and adjust to your preferences.
3. 3 Just before salmon is done, add cornstarch to the sauce with a small amount of water to make a slurry. Stir until it is glossy and coats the back of a spoon.
4. 4 Stack and roll basil leaves like a small cigar. Sliver them cross-wise into narrow ribbons and drop into the sauce.
5. 5 Keep sauce warm but be careful not to simmer for a long time.
6. 6 Serve sauce over the fish with Jasmine or Basmati rice.