Recipe Index: Kent Rathbun

Add this Page to

Red Coconut Curry Cream

Serving Size: 8
Preparation Time :0:30

Ingredients:

• 2 ounces sesame oil
• 6 cloves garlic -- chopped
• 2 large shallot -- chopped
• 2 ounces ginger -- peeled and chopped
• 2 stalks lemongrass -- chopped
• 2 each kaffir lime leaves
• 1/2 cup rice vinegar
• 1/2 cup mirin
• 2 tablespoons red curry paste
• 2 cans coconut milk -- about 8 ounces each
• 1 ounce cornstarch
• 1/2 bunch cilantro -- coarsely chopped
• 2 each limes - juiced

Procedure:

In a small sauce pan add sesame oil and lightly saute the garlic, shallots, ginger and lemongrass until translucent (do not brown). Then add in Kaffir lime leaves and cover with rice vinegar and Mirin, and continue cooking until the liquid is reduced by half.

Stir in red curry paste and coconut milk and bring to a boil. Thicken to sauce consistency with cornstarch mixture. Steep in cilantro and add limejuice. Strain through a fine china cap.