Margaux`s Cashew Curry Sauce Recipe

In a blender, combine garlic, lemon juice, ginger, lime leaves, cilantro, brown sugar, 2 teaspoons chile paste and half the Thai basil. Blend to a smooth paste. You may have to add a small amount of water to help the blender distribute the other ingredients. Add only as much as you need, a tablespoon or so at a time.

Heat corn oil in a heavy pan over medium-high heat. Add shallots and cumin and sauté for 1 minute. Add cashews and sauté, stirring constantly to prevent burning, until lightly browned, about 1 to 2 minutes. Add bird's eye chiles and remaining 2 teaspoons chile paste and continue to cook, stirring, 3 to 5 minutes until mixture begins to dry out. Add coconut milk and bring to a boil. Reduce heat and simmer for 30 minutes. Adjust seasoning with fish sauce and salt (and, if you like very spicy foods, a little more chile paste). Just before serving, add lime juice and whole basil leaves picked from remaining half bunch of Thai basil (discard the stems). Serve over grilled fish or chicken.

Note: Thai basil, kaffir lime leaves, bird's eye chiles and fish sauce are sold in Asian food markets. You may substitute fresh sweet basil leaves for the Thai basil, lime zest for the kaffir lime leaves, serrano chiles for the bird's eye chiles and additional salt for the fish sauce, but the flavor will be significantly altered.