Coconut Green Curry Sauce

• 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.

1. Peel gingerroot and finely chop.
2. Discard outer leaf from lemongrass and trim root end.
3. Thinly slice lower 8 inches of stalk and in a 2- to 3-quart saucepan combine with gingerroot and mirin.
4. Boil mixture until mirin is reduced to about 3 tablespoons.
5. Add white wine and boil until liquid is reduced to about 1/4 cup.
6. Add coconut milk and cream and boil, stirring occasionally, until thickened slightly.
7. Pour sauce through a fine sieve into a bowl and stir in curry paste.
8. Season sauce with salt and pepper.
9. Sauce may be made 2 days ahead and chilled, covered.
10. Reheat sauce before serving.

fresh gingerroot, fresh lemongrass, mirin, white wine, coconut milk, heavy cream, green curry, markets

Taken from www.epicurious.com/recipes/food/views/coconut-green-curry-sauce-15104 (may not work)