- 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.