Thai Red Curry / Coconut Sauce (For Salmon)

Thai Red Curry / Coconut Sauce (For Salmon) -

Just take salmon and rub with olive oil, season with salt and pepper. Grill or broil and serve with this flavorful sauce.

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:

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