Coconut Curry Sauce/Marinade

My sister is a vegetarian and doesn't eat onions or garlic so when she comes to dinner I am hard pressed for recipes. This is what I came up with last night and I thought it was delicious! You could use this marinade with any fish or meat. I let the salmon sit in the sauce for about 40 minutes and then baked it in the sauce and drizzled it over the top after it was cooked.

• Ready In: 6 mins
• Serves: 4

Ingredients

• 1  cup  settled coconut milk
• 1  teaspoon  dark sesame oil
• 1  tablespoon fresh ginger, minced fine
• 1  tablespoon Madras curry powder
• 1⁄2 cup lime juice
• 1  tablespoon rice vinegar
• 2  teaspoons sesame seeds

Directions

1. Let the can of coconut milk stand still for a few hours. This makes it separate. The thick stuff on top is wwhat you want here.
2. Combine all other ingredients in a bowl. Voila!