This would also be delicious paired with chicken or shrimp.
This recipe originally accompanied Sake-Marinated Sea Bass with Coconut-Curry Sauce.
Recipe information
Yield
Makes about 2 cups
Ingredients
1/2 cup mirin*
1/4 cup chopped fresh lemongrass**
1 tablespoon chopped peeled fresh ginger
1/4 cup dry white wine
2 cups whipping cream
3/4 cup canned unsweetened coconut milk*
2 teaspoons Thai green or red curry paste*
*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.
Preparation
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.)
