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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Rating:
☆☆☆☆☆ 0 votes
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)

Step-By-Step

1Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cups, about 6 minutes.

2Add wine and boil until reduced to 1/4 cup, about 6 minutes.

3Add cream and coconut milk; bring to boil. Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes.

4Stir 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