1 (12-ounce) can coconut milk

½ cup Red Curry Paste (see recipes on pages 4 and 5)

1 stalk lemongrass, roughly chopped

6 kaffir lime leaves, finely sliced

1 teaspoon fresh gingerroot, chopped

¼ cup chopped cilantro leaves

¼ cup lime juice

2 tablespoons fish sauce

1 tablespoon sweet soy sauce

• Combine the coconut milk, curry paste, lemongrass, and kaffir leaves in a small saucepan; bring to a simmer over medium heat.

• Reduce heat and continue to simmer for 15 minutes.

• Remove from heat and allow to cool to room temperature.

• Stir in all the remaining ingredients.