Coconut Curry Sauce

Total Time
Prep 15 mins
Cook 20 mins

This sauce is great over any seafood, chicken and especially rice. From the Salish Lodge & Spa, Snoqualmie, Wa.

Ingredients Nutrition


  1. Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cups, about 6 minutes.
  2. Add wine and boil until reduced to 1/4 cup, about 6 minutes.
  3. Add cream and coconut milk; bring to boil. Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes.
  4. 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.).


Most Helpful

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.

Baby Kato April 28, 2009

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.

Charmie777 August 08, 2007

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