Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Hawaiian fish*
Fresh basil sprigs
Salt

-----------------BASIL-COCONUT CURRY SAUCE----------------------
1/2 c Dry white wine
1 1/2 tb Minced fresh ginger
1/4 c Minced fresh lemon grass*
1 tb Dried kaffir lime leaves**
2 ts Red curry paste (follows)
2 ts Cornstarch
1 c Canned coconut milk

----------------------RED CURRY PASTE---------------------------
1 Large CA or NM chili
1 Garlic clove,minced
2 ts Salad oil
1/2 ts Ground coriander
1/4 ts Ground cumin
1 Seeds of cardamom pod

* - cut into 6 eaual pieces, grilled


Spoon sauce equally onto 6 warm plates; set fish in sauce and garnish
with basil. Add salt to taste.

*** BASIL-COCONUT CURRY SAUCE ***
* - or 2 teaspoons grated lemon peel
** - or chopped fresh lemon leaves


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.

*** RED CURRY PASTE ***
NOTE: Use purchased Thai Muslim curry paste or all of this mixture.
Rinse chili; stem, seed and break into small pieces. In a 6-8" frying
pan over medium heat, stir garlic in salad oil until golden, about 2
minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir
just until chili browns lightly, about 45 seconds. Use hot or cold.

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