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 hot
(Use purchased Thai
Muslim curry paste or all of this mixture. Rinse chili; stem, seed and
break into small pieces. In a 6-8" frying pan over medium heat, stir garlic
in salad oil until golden, about 2 minutes. Add chili, coriander, cumin,
and cardamom pod seeds. Stir just until chili browns lightly, about 45
seconds. Use hot or cold)