Coconut-Curry Sauce
By: Anonymous
Published: Thursday, February 11, 2010 - 7:38pm

Ingredients




cup mirin see * Note
cup chopped fresh lemongrass see * Note
1 tablespoon chopped peeled fresh ginger
cup dry white wine
2 cups whipping cream
cup canned unsweetened coconut milk see * Note
2 teaspoons Thai green or red curry paste see * Note

Preparation

1 * Note: Available at Asian markets and in the Asian foods section of some supermarkets. Fresh lemongrass can be found in the produce section (not Asian foods section) of some supermarkets. 2 Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cup, about 6 minutes. Add wine and boil until reduced to 1/4 cup, about 6 minutes. Add cream and coconut milk; bring to boil. Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes. Stir in curry paste. Season sauce to taste with salt and pepper. (Can be pre 3 This recipe yields about 2 cups. 4 Comments: This would also be delicious paired with chicken or shrimp. 5 This recipe originally accompanied "Sake-Marinated Sea Bass With Basque Tomato Sauce" (see recipe). 6 Yield: 2 cups