coconut-curry sauce
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This sauce is great over any seafood, chicken and especially rice. From the Salish Lodge & Spa, Snoqualmie, Wa.
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yield
6 (approximately 2 cups)
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For coconut-curry sauce
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1/2 cmirin
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1/4 clemongrass, chopped
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1 Tbspginger, chopped
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1/4 cdry white wine
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2 cwhipping cream
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3/4 cunsweetened coconut milk
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2 tspthai curry paste (red or green)
How To Make coconut-curry sauce
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1Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cups, about 6 minutes.
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2Add wine and boil until reduced to 1/4 cup, about 6 minutes.
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3Add cream and coconut milk; bring to boil. Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes.
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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.).
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