Curry-Coconut Sauce

I found this recipe in Real Simple magazine 2 years ago. I have made it many times for company and for us. It's a no-fail recipe, and everyone who has tried it has loved it. Combine this sauce with stir-fried vegetables/meats and serve over rice. If you don't like a slight heat, reduce the amount of red pepper flakes. Look in your grocery store's Asian food section for coconut milk. Usually I use a few sprinkles of dried basil for the fresh.

Curry-Coconut Sauce

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper flakes
• Zest of 1 lemon
• 1 1/2 tablespoons minced garlic
• 1 to 1 1/2 tablespoons curry powder
• 1 1/4 cups light coconut milk
• 2 tablespoons soy sauce
• 2 teaspoons sugar, or to taste
• 1/2 teaspoon salt, or to taste
• 1/2 cup chopped fresh basil leaves

Preparation
Heat a wok or skillet over medium-high heat. Add the oil and heat until hot for 30 seconds. Add the pepper flakes, lemon zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds. Add the coconut milk, soy sauce, sugar, and salt and cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Add the basil. Pour into a bowl.

Yield
Makes 4 servings