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Ingredients

• 1 14.5-ounce can unsweetened coconut milk
• 12 whole green cardamom pods, crushed
• 3 fresh kaffir lime leaves or 3 long strips of lime peel
• 1 stalk lemon grass, pounded with the back of a chef’s knife and cut into 3 pieces or 3 long strips of lemon peel
• 6 whole basil leaves
• 2 garlic cloves, peeled and roughly chopped
• 2 tablespoons light brown sugar
• Juice of 1 lime 
• 2 teaspoons Thai red curry paste, or more to taste
• 1 tablespoon Asian fish sauce
  

Description

Viking