Ingredients:
- 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
Total Time: 10 mins
- 1 Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan.
- 2 Taste and adjust to your preferences.
- 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 Stack and roll basil leaves like a small cigar. Sliver them cross-wise into narrow ribbons and drop into the sauce.
- 5 Keep sauce warm but be careful not to simmer for a long time.
- 6 Serve sauce over the fish with Jasmine or Basmati rice.
