1 tablespoon vegan margarine, such as Earth Balance

2 shallots, minced

2 blades lemongrass , chopped

3 pieces (1/2-inch) fresh ginger , thinly sliced

1 cup sweet white wine

2 cups vegan "chicken" flavored broth

2 tablespoons Thai red curry paste

2 tablespoons Chinese black bean chili sauce

1 can (8 ounces) coconut milk

4 tablespoons vegan margarine, such as Earth Balance, softened and cut into pieces

Salt and freshly ground black pepper to taste

For the sauce, in a medium saucepan over medium-high heat, add the tablespoon of margarine, the shallots, lemongrass, ginger slices and wine. Reduce to half. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again. Add the coconut milk and reduce to half a third time. Remove from the heat and whisk the bits of margarine into the sauce until all the butter has been incorporated. Season with salt and pepper. If you reheat, do not allow the sauce to boil or the margarine will separate.