Ingredients

1 1/4 c. canned light coconut milk

2 T soy sauce

2 t sugar

1/2 t kosher salt

2 T olive oil

1 t red pepper flakes or to taste

Grated zest 1 lemon

1 1/2 T minced garkic

1 1/2 T curry powder

1/2 c. chopped fresh basil

Preparation

  1. Combine first 4 ingredients in a bowl.
  2. Heat a skillet; add olive oil, heat, and stir-fry red pepper, zest, garlic and curry powder until fragrant, 15 sec.
  3. Add coconut-milk mixture, bring to boil.
  4. Cook until the sauce thickens 1 1/2 min.
  5. Add chopped basil, off heart.