Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
a 1-inch piece fresh gingerroot
1 stalk fresh lemongrass*
1/2 cup mirin*
1/4 cup dry white wine
3/4 cup well-stirred canned unsweetened coconut milk*
2 cups heavy cream
2 teaspoons Thai green curry paste*
*available at Asian markets and some specialty foods shops and by mail order from Uwajimaya,tel. (800) 889-1928.
Preparation
Peel gingerroot and finely chop. Discard outer leaf from lemongrass and trim root end. Thinly slice lower 8 inches of stalk and in a 2- to 3-quart saucepan combine with gingerroot and mirin. Boil mixture until mirin is reduced to about 3 tablespoons. Add white wine and boil until liquid is reduced to about 1/4 cup. Add coconut milk and cream and boil, stirring occasionally, until thickened slightly. Pour sauce through a fine sieve into a bowl and stir in curry paste. Season sauce with salt and pepper. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce before serving.
