Coconut-Curry Sauce
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
48
Spice
37
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Place mirin, lemongrass and ginger in heavy medium saucepan
2
Boil until reduced to 1/4 cup, about 6 minutes
3
Add wine and boil until reduced to 1/4 cup, about 6 minutes
4
Add cream and coconut milk; bring to boil
5
Reduce heat to medium
6
Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes
7
Stir in curry paste
8
Season sauce to taste with salt and pepper
9
(Can be prepared 1 day ahead
10
Cover and refrigerate
11
Rewarm over medium heat before serving
12
) Place mirin, lemongrass and ginger in heavy medium saucepan
13
Boil until reduced to 1/4 cup, about 6 minutes
14
Add wine and boil until reduced to 1/4 cup, about 6 minutes
15
Add cream and coconut milk; bring to boil
16
Reduce heat to medium
17
Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes
18
Stir in curry paste
19
Season sauce to taste with salt and pepper
20
(Can be prepared 1 day ahead
21
Cover and refrigerate
22
Rewarm over medium heat before serving)