Thai Coconut Basil Sauce

* This is probably one of our favorite sauces. It can be used on most fish and seafood. Excellent on chicken too.
* Just heat this sauce and add it to a fillet of fish, pan sauted or lightly grilled for quick and tasty main course.
* Make the sauce ahead and keep it in the refrigerator for up to 2 weeks.


* 1 1/2 cups sweet onion, sliced thin
* 1 1/2 cups red pepper, sliced thin
* 2 cups shitake or oyster mushrooms, sliced
* 1 1/2 tablespoons fresh garlic, finely chopped
* 1 1/2 tablespoons fresh ginger, peeled and finely chopped
* 2 tablesspoon extra virgin olive oil
* 1/4 cup fresh lime juice
* 2 teaspoons fish sauce
* 1 1/2 tablespoons red curry paste
* 1 1/2 cups light coconut milk
* 1/4 cup fresh basil, coarsely chopped
* salt to taste


* Saute mushrooms, onions and peppers in olive oil until tender, add garlic and ginger, cook for 2 minutes. Add lime juice, fish sauce, curry and coconut milk. Cover and simmer 5 minutes. Remove from heat, taste for salt. Add basil leaves last.

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