Instructions

1.Heat 1 Tbsp. of canola oil in a medium skillet over medium high heat until oil is hot. Add onion and saute until soft and translucent - about 8 minutes. If starting to brown, reduce heat.
Add the garlic, curry paste and lemongrass and continue to cook for about 5 minutes. Add the coconut milk and the wine, scraping the bottom of the pan. Bring to a boil and reduce heat to a simmer and cook until reduced by 1/2, about 20 minutes.
Stir in the cream and remove from heat. Let cool about 15 minutes. Remove the lemongrass and discard.
Transfer mixture to a blender and blend. Add 2 Tbsp. lime juice and blend until smooth, about 1 more minute. On low speed, add remaining canola oil in a slow, steady stream and process until combined. Taste and adjust seasonings.
Thinly slice the yellowtail and drizzle with sauce.