Island Coconut Curry Sauce

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: 5 mins
• 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.