- 1 tbsp vegetable oil
- ¾ cup sliced shallots
- 1¾ tsp thai green curry paste
- 14oz can unsweetened coconut milk
- ¼ cup basil
- 2 tbsp fresh lime juice
Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk, bring to boil. Stir in chopped basil and lime juice. Season to taste with salt and pepper.