Prep 10 mins
Cook 0 mins
- Purée all of the ingredients for 3 minutes, or until smooth.
- Refrigerate overnight, and strain through a fine-mesh sieve.
- Refrigerate until ready to use or for up to 1 week.
Hi Dancer, I used your Apricot Curry Sauce with Apricot Curry Shrimp Kabobs and they were scrumptious! I used it like a marinade as well as the sauce to cover the kabobs. I really want to thank you for posting, Diane