Sweet, Spicy Thai Coconut Curry Sauce by Elenor Craig - cookrisp

Ingredients

• 2 tablespoons vegetable oil, preferably coconut oil
• 1 cup organic shallots, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste, adjust based on spice preference
• 1 can coconut milk, 400ml, full-fat for richness
• 1 tablespoon fish sauce or soy sauce for a vegetarian version
• 1 tablespoon palm sugar or light brown sugar as a substitute
• 1 cup Thai basil leaves, washed and roughly chopped
• 1 lime, juice freshly squeezed