Thai Curry Sauce

15 oz can unsweetened coconut milk, whisked to blend

1 1/4 tsp Thai curry paste (I use 3 tsp but I like my curry spicy)

1 Large red bell pepper, cut into 1/3 inch wide strips

1 Medium onion, thinly sliced 

1 tbsp brown sugar (packed)

1 tbsp fish sauce

1/3 C. thinly sliced fresh basil

1 tbsp fresh lime juice

1. Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium high heat, whisking constantly. 

2. Add bell pepper and onion; saute for a few minutes. Add remaining coconut milk, sugar and fish sauce. Cook until slightly simmering, stirring often, about 5 minutes. Stir in remaining 2 ingredients and simmer 1 minute. Season with salt. Be careful to not simmer the sauce to long as the coconut milk will begin to separate. 

3. Serve with Macadamia Nut Crusted Mahi Mahi, pouring next to the bed of rice. 

*I have made this curry by throwing chicken or shrimp into the skillet when I add the coconut milk & served over rice or noodles.