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1/4 clemongrass, chopped
1 Tbspginger, chopped
1/4 cdry white wine
2 cwhipping cream
3/4 cunsweetened coconut milk
2 tspthai curry paste (red or green)
How to Make Coconut-Curry Sauce
- Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cups, about 6 minutes.
- Add wine and boil until reduced to 1/4 cup, about 6 minutes.
- Add cream and coconut milk; bring to boil. Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes.
- 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.).