Directions:
- Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cups, 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.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 345.23 Kcal (1445 kJ) | ||
| Calories from fat | 278.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.99g | 48% | |
|---|---|---|---|
| Cholesterol | 66.6mg | 22% | |
| Sodium | 45.68mg | 2% | |
| Potassium | 193.21mg | 4% | |
| Total Carbs | 7.73g | 3% | |
| Sugars | 1.53g | 6% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 2.38g | 5% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 1.7mg | 9% | |
| Calcium | 55.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 213.63 Kcal (894 kJ) | ||
| Calories from fat | 172.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.18g | 48% | |
|---|---|---|---|
| Cholesterol | 41.21mg | 22% | |
| Sodium | 28.27mg | 2% | |
| Potassium | 119.56mg | 4% | |
| Total Carbs | 4.78g | 3% | |
| Sugars | 0.94g | 6% | |
| Dietary Fiber | 0.68g | 4% | |
| Protein | 1.47g | 5% | |
| Vitamin C | 2.1mg | 6% | |
| Iron | 1mg | 9% | |
| Calcium | 34.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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