Island Coconut Curry Sauce

Submitted by momaphet

"Brush this slightly sweet sauce on shrimp or chicken before and during grilling. The recipe makes enough for 1 1/2 pounds of chicken or shrimp, with some left over to pass at the table. DO NOT substitute coconut milk for the cream of coconut. Coco Lopez is usually found with drink mixers in the grocery, I have found other brand for much less at my local Asian markets. You can also use as a marinade."

 

• Ready In: 5mins
• Ingredients: 7
• Yields: 1 1/2 cups

ingredients

• 2⁄3 cup cream of coconut (such as Coco Lopez)
• 1⁄2 cup fresh lime juice
• 6 tablespoons green onions, minced
• 2 teaspoons curry powder
• 1⁄4 - 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

directions

1. Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
2. Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.

Reviews

[kitty.rock]

We really liked this though I should have chosen something different to cook - I made salmon and used as a marinade for that since that's all I had in the freezer and I really wanted to make this! DH and I really liked it - DD...not so much at first, but it definitely grew on her. For me it needed a bit more salt, but again, with the salmon it just could have been that salmon has a pretty powerful punch on its own - and I will not delete stars due to my selection of fish. We definitely enjoyed the heat and the hint of lime in this sauce. I will definitely make this again with chicken or shrimp as suggested. Made for ZWT8 and the Herbaceous Curvaceous Honeys.

 

[Baby Kato]

Update: I bbq pork tenderloin tonight that was marinated in the curry sauce for 2 hrs it was incredible. Juicy, tender, pink, perfectly cooked with an amazing flavor. <br/><br/>Wonderful, just wonderful Momaphet. The flavor of the sauce is outstanding. We enjoyed it so much. It was sweet, tart, tangy, spicy hot and delicious, all in one bite. I used Thai Red Curry Paste, (personal preference only) . I grilled collasal shrimp and served them with couscous. I poured the sauce over the shrimp and the couscous, it was simply delicious. I will make this one again. Kudos on a great recipe. :) Made for the Winner of the Recipe of the Day Game. Comfort Cafe /09 :)

 

[Crafty Lady 13]

This sauce is AWESOME! I used it on both chicken and shrimp. I felt like I was having dinner in the Pacific Islands. You could taste almost every component of this sauce. I loved that little bit of heat at the end. Thanks for sharing, momaphet. Made for Top Favorites of 2009 Tag Game.

 

[adopt a greyhound]

Great sauce. I have been looking to create the sauce used at Fresh Fish Co. in Denver and used this as a base and added a couple spoonfuls to about 1/3 c. mayo. Perfect match in my eyes. Will make this often as we don't go to Denver as often as we used to. Recipe #95078 and this sauce, I was in heaven.

 

[Ratalouille]

Mmmmmmmm!!! I LOVE the flavors of coconut and lime together - the curry puts it right over the top. I lightly coated shrimp with flour, fried in some oil, the poured the sauce over it (the shrimp soaked up more of this wonderful sauce), and served it over rice noodles. Sooooo delicious! I can't wait to try it with chicken and fish. I made this for the "Hot, Spicy & Tasty Food" event - June 2009.