3 cups orange juice
2 tablespoons grated fresh ginger
1 tablespoon curry powder
1 tablespoon chili-garlic paste
1 (14-ounce) can coconut milk (not cream of coconut)
3 tablespoons chopped fresh cilantro
Bring first 4 ingredients to a boil in a saucepan; reduce heat, and simmer 20 minutes or until mixture is reduced by half.
Pour mixture through a wire-mesh strainer into a saucepan, discarding solids.
Stir in coconut milk, and cook 10 minutes. Stir in cilantro.
Makes 1 1/2 cups.