Name: RED CURRY AND GINGER COCONUT SAUCE
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 TB toasted sesame oil; 1 TB finely minced ginger; 1-2 tsp red curry paste; (I used Thai Kitchen brand—some pastes contain fish, so be sure to read the label); 1 stalk lemongrass, any dirty layers removed, then bruised and chopped into 2-3 pieces; 1 can (13.66 fl. oz.) full-fat coconut milk; 2 TB soy sauce; 1 TB brown sugar; 5 large basil leaves, cut chiffonade; Butler soy curls, tofu, tempeh, seitan or Gardein fish filets; shallots; carrots; green beans; broccoli; mushrooms; baby corn and/or; whatever you have on hand, etc.; noodles or rice; crushed peanuts; lime wedges