Red Curry Basil Broth



3/4 cup Red curry paste
1 1/2 gal. Coconut milk
4 stalks Lemongrass
4 cloves Garlic
2 Shallots
10 Kaffir lime leaves
1/4 cup Fresh lime juice
1/2 cup Fresh ginger, peeled
1/2 cup Fish sauce
3/4 cup Turbinado sugar
1 cup Fresh basil
1 tbsp. Olive oil


• Chop lemongrass, ginger, shallots, and garlic and sauté in olive oil on low heat for ten minutes.
• Add red curry paste and cook for five minutes
• Gradually whisk in coconut milk and lime juice
• Add kaffir lime leaves
• Simmer for 20 minutes on low heat stirring consistently
• Add fish sauce, turbinado sugar, and fresh basil
• Season with salt and pepper
• Beurre mix broth and strain through a chinois

5736 E. Rancho Manyana Blvd. , Cave Creek, AZ, 85331