Coconut-Curry Sauce

Recipe Ingredients

1/2 cup	118ml	Mirin - see * Note
1/4 cup	36g / 1.3oz	Chopped fresh lemongrass - see * Note
1 tablespoon	15ml	Chopped peeled fresh ginger
1/4 cup	59ml	Dry white wine
2 cups	474ml	Whipping cream
3/4 cup	177ml	Canned unsweetened coconut milk - see * Note
2 teaspoons	10ml	Thai green or red curry paste - see * Note

Recipe Instructions

* 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.

Source:
Bon Appetit, July 1998

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