MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Sauce, Regional
       Yield: 6 servings
     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
   * - 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