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Categories:Viewed: 39 - Published at: 9 years ago
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)
Method
- 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.).
