Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Mirin - seeNote

  2. 1/4 cup 36g / 1 1/3oz Chopped fresh lemongrass - seeNote

  3. 1 tablespoon 15ml Chopped peeled fresh ginger

  4. 1/4 cup 59ml Dry white wine

  5. 2 cups 474ml Whipping cream

  6. 3/4 cup 177ml Canned unsweetened coconut milk - seeNote

  7. 2 teaspoons 10ml Thai green or red curry paste - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Available at Asian markets and in the Asian foods section of some supermarkets. Fresh lemongrass can be found in the produce section (not Asian foods section) of some supermarkets. Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cup, 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.) This recipe yields about 2 cups.


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