Ingredients
1 14-ounce can unsweetened coconut milk
1 1/2 tsp. Thai green curry paste
1 c. chicken stock or low-sodium broth
Four strip lemon zest (1-inch) (see Alternatives)
1 piece fresh ginger 1-inch-long
Four strip lime zest 1-inch long (see Alternatives)
3 tbsp. Asian fish sauce
1 1/2 tbsp. light brown sugar
2 tbsp. fresh lime juice
1/4 c. coarsely chopped cilantro
2 tbsp. finely chopped basil
Preparation
Step 1In 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.Step 2Using 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.Step 3Alternatives: 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.Step 4Applications: 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.Step 5Make Ahead: The curry sauce can be refrigerated in a glass jar for up to 2 days.
