From: Chef Roy Yamaguchi, Roy's, Newport Beach, CA. Yield: 4 servings. Lemongrass Curry Sauce: 1 Tbsp. olive oil 1 large shallot, minced 1 Tbsp. lemongrass, minced 1 tsp. ginger, minced 1 tsp. garlic, minced 3 cups clam stock 3 Tbsp. coconut milk 1 Tbsp. fresh basil, julienned 4 Tbsp. chilled unsalted butter, cut into pieces Idaho® Potatoes: 2 Tbsp. unsalted butter, melted 2 Idaho potatoes, 12-14 oz. each, peeled to taste, salt and cracked black pepper Corn Mixture: 1 tsp. ...
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