Coconut Mango Green Curry Cocktail Sauce
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
16
ingredients
- 2 tablespoons green curry paste
- 3 mangoes, peeled, pit removed, roughly diced
- 1 small red onion, roughly diced
- 1 (15 ounce) can coconut milk
- 2 serrano chili peppers, roughly chopped
- 1 tablespoon ginger, freshly grated
- 1 garlic clove, minced
- 2 tablespoons cilantro, chopped
- 1 lime, juiced
- 1 teaspoon lime zest
- salt, to season
- pepper, to season
directions
- Put all ingredients except the cilantro into a sauce pot and bring to a boil over medium high heat. Reduce to a simmer and cook uncovered for about 10-15 minutes.
- Turn off heat and cool for a few minutes. Place in a blender or use a hand held blender to puree mixture.
- Place back in the sauce pot, cook over medium to medium-low heat and reduce to your desired thickness.
- When making this sauce for shrimp cocktail, I like it much thicker so I did use about a tablespoon of cornstarch -- made a slurry -- and brought back up to a boil to thicken a bit. If you do this, however, do not use too much cornstarch that would alter the flavor.
- Chill the sauce before serving. Add cilantro right before serving.
- This sauce can also be used as a sauce for any other dishes -- chicken, vegetables, etc. On the heat scale, I would place it as a 2 out of 5 -- a little kick but not much. Add additional Serranos if you desire more heat.
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RECIPE SUBMITTED BY
Melanie B.
Gilbert, 41
<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p>
<p>I was proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, & Pesto Sandwich. I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>