Coconut-Curry Sauce

Coconut-curry Sauce

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Vicki Butts (lazyme)

By
@lazyme5909

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

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)

How to Make Coconut-Curry Sauce

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.).

Printable Recipe Card

About Coconut-Curry Sauce

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



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