Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 lb hawaiian fish*
1 fresh basil sprigs
1 salt
BASILCOCONUT CURRY SAUCE =======
1/2 c dry white wine
1 1/2 T fresh ginger,Minced
1/4 c fresh lemon grass*,Minced
1 T kaffir lime leaves**,Dried
2 t red curry paste (follows)
2 t cornstarch
1 c coconut milk,Canned
RED CURRY PASTE ================
1 large ca (or nm chili)
1 garlic clove,minced
2 t salad oil
1/2 t coriander,Ground
1/4 t cumin,Ground
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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