Caribbean Coconut Curry Sauce

Recipe by Katie Hums
READY IN: 50mins
SERVES: 2
YIELD: 1 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.) Brush half of sauce over chicken or seafood before and during grilling.
  • Pass remaining sauce separately.
  • NOTE: I usually serve this dish with a side of frijoles negros (black beans) and saffron rice cooked with pineapple juice instead of water.
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