- 1 tbsp garlic, minced
- 1 tbsp gingerroot, minced
- 1 tbsp peanut oil
- 3 tbsp flour
- 2 c coconut milk
- 1 tbsp fresh lime juice
- 2 tbsp fresh basil leaves, fine julienne
- 2 tbsp soy sauce
- ½ tsp Thai green chile paste (or a pinch of cayenne)
Saute garlic and ginger in peanut oil over medium-high heat for about 1 minute or until they begin to brown.
Stir in the flour and reduce heat to medium.
Slowly stir in the coconut milk. Bring to a boil, then simmer for about 10 minutes or until thickened.
Stir in the lime juice, basil and soy sauce. Season to taste.
Makes 2 ½ C/600 Milliliters
Variation: Thai Coconut Sauce with Cilantro. Replace the basil with cilantro leaves.