Comments: Great dipping sauce for boneless skinless chicken breasts, pork tenderloin or any firm-fleshed fish. This sauce is so tasty, we served it on stir-fry and rice the next day (if there is any left over).

1 1/2	cups	canned light coconut milk
1/4 to 1	teaspoon	green curry paste (can substitute 1/2 teaspoon ground curry
1/2	cup	nonfat chicken broth or canned vegetable broth
2	tablespoons	fish sauce or low-sodium soy sauce
2	tablespoons	brown sugar
1/4	cup	fresh basil leaves, packed or 1 tablespoon dried
2	tablespoons	cornstarch

• In the blender, puree coconut milk, curry paste, chicken broth, fish or soy sauce, brown sugar, basil and cornstarch until smooth.
• Pour sauce in a 2-quart sauce pan and whisk constantly over medium-high heat until mixture is at a slow boil, then thickens, about 4 to 5 minutes.
• Remove the pot from the heat, and cover to keep warm until the satays are ready.