Coconut Mango Green Curry Cocktail Sauce

Recipe by Melanie B.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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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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