COCONUT-GINGER CHILI SAUCE

COCONUT-GINGER CHILI SAUCE image

Number Of Ingredients 11

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1 Tbsp. unsalted butter
2 shallots, minced
2 blades lemongrass, chopped
3 (1/2-inch) piece, fresh ginger, thinly sliced
1 cup sweet white wine
2 cups chicken broth
2 Tbsp. Thai red curry paste
2 Tbsp. Chinese black bean chili sauce
1 (8-ounce) can coconut milk
1/2 cup (1stick) unsalted butter, softened and cut into pieces
Salt and freshly ground black pepper to taste

Steps:

In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine. Reduce to half. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again. Add the coconut milk and reduce to half a third time. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated. Season with salt and pepper. If you reheat, do not allow the sauce to boil or the butter will separate.