Coconut Green Curry Sauce

1. 1

   Peel gingerroot and finely chop.

2. 2

   Discard outer leaf from lemongrass and trim root end.

3. 3

   Thinly slice lower 8 inches of stalk and in a 2- to 3-quart saucepan combine with gingerroot and mirin.

4. 4

   Boil mixture until mirin is reduced to about 3 tablespoons.

5. 5

   Add white wine and boil until liquid is reduced to about 1/4 cup.

6. 6

   Add coconut milk and cream and boil, stirring occasionally, until thickened slightly.

7. 7

   Pour sauce through a fine sieve into a bowl and stir in curry paste.

8. 8

   Season sauce with salt and pepper.

9. 9

   Sauce may be made 2 days ahead and chilled, covered.

10. 10

    Reheat sauce before serving.

* Per serving · 4 servings · Values may vary.