Ingredients
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
zest of 1 lemon
1.5 tablespoons minced garlic
1.5 tablespoons curry powder
1.25 cups light coconut milk
2 tablespoons soy sauce
2 teaspoons sugar, or to taste
0.5 teaspoon salt, or to taste
0.5 cup chopped fresh basil leaves
Instructions
In a small bowl, combine the coconut milk, soy sauce, sugar, and ½ teaspoon kosher salt.
Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.
Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1½ minutes. Add basil. Pour into a bowl.