2 tablespoons unsalted butter
2 tablespoons coarsely chopped fresh ginger
1 tablespoon chopped garlic
1 tablespoon red curry paste
1/4 cup coarsely chopped white onion
1 cup white wine
1 cup fish stock
1 1/2 cups heavy cream
1/2 roasted red bell pepper, peeled and seeded
1/2 teaspoon sugar
Salt and freshly ground pepper


In a medium saucepan over medium heat, melt the butter and sweat the ginger, garlic, curry paste and onion for 3 minutes. Raise the heat to high, add the wine and stock and reduce until 1/4 cup of liquid remains. Reduce the heat to medium, add the cream and simmer for 15 minutes. Combine the sauce and the roasted pepper in a blender and process until smooth. Strain through a fine strainer into a bowl, add the sugar and salt and pepper to taste.