Thai Red Curry Sauce

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 tablespoon Thai red curry base
• 3 cups chicken broth
• 1/2 cup canned unsweetened coconut milk
• 1/4 cup fresh lime juice
• 2 tablespoons fish sauce (nam pla)
• 1 garlic clove, minced
• 2 tablespoons water
• 1 tablespoon cornstarch
• 10 large fresh basil leaves

Heat oil in heavy medium saucepan over medium-low heat. Add onion; saute until translucent, about 5 minutes. Add curry base; stir 1 minute. Add stock and coconut milk. Boil 5 minutes. Srir in lime juice, fish sauce and garlic. Simmer until reduced to 2 cups, about 20 minutes. Mix 2 tablespoons water and 1 tablespoon cornstarch in small bowl until smooth. Whisk into sauce. Simmer until thick, whisking often, about 1 minute. Mix in basil. Working in batches, puree sauce in blender. Season with salt. (Can be made I day ahead. Cover and chill. Before serving, stir in medium saucepan over medium heat until heated through.)