Coconut-Curry Sauce

Coconut-curry Sauce Recipe

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Vicki Butts (lazyme)


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

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6 (approximately 2 cups)
15 Min
25 Min
Stove Top


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1/2 c
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)

How to Make Coconut-Curry Sauce


  • 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.).

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About Coconut-Curry Sauce

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

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