Ingredients:
One 14-Ounce can unsweetened coconut milk
1 1/2 teaspoons thai chili paste
1 cup of veggie stock
Four 1-inch strips of lemon zest
One 1-inch piece of fresh ginger - peeled, thinly sliced, and slightly smashed
Four 1-inch strips of lime zest
3 tablespoons of Asian fish sauce
1 1/2 tablesppons light brown sugar
2 tablespoons of fresh lime juice
1/4 cup of coarsley chopped cilantro
2 tablespoons of finely chopped basil
- In a medium saucepan, whisk 1/4 cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, the stock, lemon zest, ginger, lime zest, 2 tablespoons of the fish sauce and the brown sugar and bring to a simmer. Cook the sauce over moderately high heat until reduced by one-quarter, about 15 minutes.
- Using a slotted spoon, remove the lemon zest, ginger and lime zest and discard. Stir in the lime juice, cilantro, basil and the remaining 1 tablespoon of fish sauce; transfer to a bowl.
- Alternatives: Replace the lemon zest with the bottom 4 inches of 1 stalk of lightly smashed fresh lemongrass, and replace the lime zest with 4 kaffir lime leaves that have been lightly crushed.
- Applications: Use as a stir-fry sauce or as a poaching liquid for chicken, shrimp and vegetables. Or, toss with Asian noodles or serve over rice.
