Coconut Curry Sauce
"This sauce is great over any seafood, chicken and especially rice. From the Salish Lodge & Spa, Snoqualmie, Wa."
photo by Baby Kato
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
2 cu
ingredients
- 1⁄2 cup mirin
- 1⁄4 cup lemongrass, chopped
- 1 tablespoon ginger, chopped
- 1⁄4 cup dry white wine
- 2 cups whipping cream
- 3⁄4 cup unsweetened coconut milk
- 2 teaspoons green curry paste (Thai) or 2 teaspoons red curry paste (Thai)
directions
- 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.).
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Reviews
-
Wow, wow, Lazyme. This was awesome. We enjoyed it very much. It was so good, so quick and easy to make. Kudos on sharing your wonderful recipe. I served it with collosal shrimp, yellow sweet peppers, green beans and steamed rice. I used red curry paste in your recipe and followed directly as written, I will definitely be making this one again. -
Oh soooo good!!! I made it today for dinner tonite. I'm gonna serve it with some chicken, potatoes, carrots and onions over rice. But I just tasted it!!! YUMMMOOOO!!! I used white pepper and green curry paste.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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