Coconut-Curry Sauce

By á-174942

Ingredients

• 1/2 cup mirin see * Note
• 1/4 cup chopped fresh lemongrass see * Note
• 1 tablespoon chopped peeled fresh ginger
• 1/4 cup dry white wine
• 2 cups whipping cream
• 3/4 cup canned unsweetened coconut milk see * Note
• 2 teaspoons Thai green or red curry paste see * Note

Details

Servings 2

Preparation

Step 1

* Note: Available at Asian markets and in the Asian foods section of some supermarkets. Fresh lemongrass can be found in the produce section (not Asian foods section) of some supermarkets.

Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cup, 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.)

This recipe yields about 2 cups.

This recipe originally accompanied "Sake-Marinated Sea Bass With Basque Tomato Sauce" (see recipe).