Coconut Curry Sauce

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

• Ready In: 35 mins
• 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

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.).