Coconut Curry Sauce Recipe
Servings: 1
Ingredients
- 1/2 c. mirin see * Note
- 1/4 c. minced fresh lemongrass see * Note
- 1 Tbsp. minced peeled fresh ginger
- 1/4 c. dry white wine
- 2 c. whipping cream
- 3/4 c. canned unsweetened coconut lowfat milk see * Note
- 2 tsp Thai green or possibly red curry paste see * Note
Directions
- * 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 till reduced to 1/4 c., about 6 min. Add in wine and boil till reduced to 1/4 c., about 6 min. Add in cream and coconut lowfat milk; bring to boil. Reduce heat to medium. Simmer sauce till slightly thickened, stirring occasionally, about 12 min. Stir in curry paste. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
- This recipe yields about 2 c..
- Comments: This would also be delicious paired with chicken or possibly shrimp.
- This recipe originally accompanied "Sake-Marinated Sea Bass With Basque Tomato Sauce" (see recipe).
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 478g | |
| Calories 1293 | |
| Calories from Fat 934 | 72% |
| Total Fat 107.14g | 134% |
| Saturated Fat 71.51g | 286% |
| Trans Fat 0.0g | |
| Cholesterol 329mg | 110% |
| Sodium 109mg | 5% |
| Potassium 478mg | 14% |
| Total Carbs 38.74g | 10% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.82g | 1% |
| Protein 7.58g | 12% |
