coconut-curry sauce
This sauce is great over any seafood, chicken and especially rice. From the Salish Lodge & Spa, Snoqualmie, Wa.
No Image
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
6 (approximately 2 cups)
Ingredients
- 1/2 cup mirin
- 1/4 cup lemongrass, chopped
- 1 tablespoon ginger, chopped
- 1/4 cup dry white wine
- 2 cups whipping cream
- 3/4 cup unsweetened coconut milk
- 2 teaspoons thai curry paste (red or green)
How To Make coconut-curry sauce
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Step 1Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cups, about 6 minutes.
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Step 2Add wine and boil until reduced to 1/4 cup, about 6 minutes.
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Step 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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Step 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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