Recipe courtesy of John Ash
Show: Cooking Live
Save Recipe Print
Yield:
1 1/2 cups

Ingredients

Directions

Saute green onion, garlic, mushrooms and ginger with the olive oil in a large saucepan over moderate heat until just beginning to color. Stir in curry paste and continue to cook and stir for 2 minutes more. Add stock, wine and 1 1/2 cups of the coconut milk and reduce over high heat by half (approximately 5 to 7 minutes minutes). Add cream and reduce to a light sauce consistency. Strain carefully pressing down on the solids and return to the saucepan. Stir in lime zest, juice, remaining 2 tablespoons of coconut milk and season to taste with salt and pepper. Keep warm.

Note: Shellfish stock can be easily made by simmering raw shrimp shells (which hopefully you've saved in the freezer after you've peeled raw shrimp) with chicken stock and a splash or white wine for 5 to10 minutes. Alternately you can add a bit of shrimp paste (available in jars in Asian markets) or dried shrimp (available in Hispanic or Asian markets) to flavor the basic chicken stock. Don't ever use bottled clam juice!

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Red Thai Curry Chicken Soup

Recipe courtesy of Food Network Kitchen

Thai Lettuce Wraps

Recipe courtesy of Ree Drummond

Kuay Tiaw Pad Thai

Recipe courtesy of Nongkran Daks

Chickpea Curry with Rice

Recipe courtesy of Ree Drummond

Coconut Curry Shrimp

Recipe courtesy of Ree Drummond

Thai Chicken Soup

Recipe courtesy of Food Network Kitchen

Whipped Cream

Recipe courtesy of Alton Brown

Curried Carrot Soup

Recipe courtesy of Rachael Ray

Curried Chicken Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword