Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 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.).

Target recipe: whisk cream of coconut and fresh lime juice in small bowl until smooth. stir in green onions, curry powder, cayenne pepper and salt. (can be made 1 day ahead. cover and refrigerate.) brush half of sauce over chicken or seafood before and during grilling. pass remaining sauce separately. note: i usually serve this dish with a side of frijoles negros (black beans) and saffron rice cooked with pineapple juice instead of water.