INGREDIENTS:3 11 ½-oz. cans coconut milk 1 oz. ginger root 2 sticks lemongrass, diced 1 Tbsp. fish sauce ¼ cup sugar 2 lime leaves 1 tsp. Thai red curry 1 cup lobster stock, reducedDIRECTIONS:Rinse ginger in water. Place coconut milk, lobster stock, lemongrass, sugar, curry and fish sauce in a pot. Cook for 20 minutes. Add lime leaves, infuse and strain. Garnish with diced carrots, shiitake julienne, lime juice and cilantro leaves.SERVINGS:6 servingsFrom:Executive chef Daniel Pochron, ...

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