- 1 tsp coconut oil
- 1 tsp. minced ginger root
- 1 tbsp. red curry paste (add more or less to your liking)
- 1 tsp. minced garlic
- 1 can coconut milk (13.5 oz)
- 2 tbsp. chopped basil
Add Coconut oil to small pan. Once melted add ginger and garlic. Stir and cook for 3 min. over med. low heat. Add red curry paste and stir. Pour in coconut milk and stir. Add chopped fresh basil and serve.
Fantastic over rice and vegetables, chicken or fish.
Can be used as a sauce to serve 2