1/2 cup dry white wine
1 1/2 tbsp minced fresh ginger
1/4 cup minced fresh lemon grass*
1 tbsp dried kaffir lime leaves**
2 tsp red curry paste (follows)
2 tsp cornstarch
1 cup canned coconut milk
Directions
* - 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.
Servings: 6 servings
Basil-Coconut Curry Sauce Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
It is quite possible to prove the history of recipes way back into antiquity, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Having said that, sadly, these ancient records were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later, there are a couple of interesting cookery books from the 1300s ; a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian curry that is popular today, but instead descriptions of the types of food cooked for the rich and powerful of that time. During the following few hundred years, the wealthy families of Wesstern Europe tried to serve the best banquets, and consequentially cooks and their recipe collections were highly sought after. However, it wasn`t until the 19th century that fine cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, testing, and writing down the recipes of their peers. By the time we get to the 1900s, recipe publications are increasing in popularity due to better eduction, more free time and being a little richer. |
We hope you enjoy this Basil Coconut Curry Sauce recipe.
