Coconut-curry Sauce Recipe

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Coconut-Curry Sauce

Vicki Butts (lazyme)

By
@lazyme5909

This sauce is great over any seafood, chicken and especially rice. From the Salish Lodge & Spa, Snoqualmie, Wa.


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Serves:

6 (approximately 2 cups)

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1/2 c
mirin
1/4 c
lemongrass, chopped
1 Tbsp
ginger, chopped
1/4 c
dry white wine
2 c
whipping cream
3/4 c
unsweetened coconut milk
2 tsp
thai curry paste (red or green)

Directions Step-By-Step

1
Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cups, about 6 minutes.
2
Add wine and boil until reduced to 1/4 cup, about 6 minutes.
3
Add cream and coconut milk; bring to boil. Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes.
4
Stir in curry paste. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.).

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Dairy
Regional Style: Thai