Cooking Index - Cooking Recipes & IdeasCoconut-Curry Sauce Recipe - Cooking Index

Coconut-Curry Sauce

This would also be delicious paired with chicken or shrimp.

Courses: Sauces

Recipe Ingredients

1/2 cup 118mlMirin - see * Note
1/4 cup 36g / 1.3ozChopped fresh lemongrass - see * Note
1 tablespoon 15mlChopped peeled fresh ginger
1/4 cup 59mlDry white wine
2 cups 474mlWhipping cream
3/4 cup 177mlCanned unsweetened coconut milk - see * Note
2 teaspoons 10mlThai 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.

Bon Appetit, July 1998


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