Key Lime Coconut Curry Sauce
- Yield 1 1/2 cups
This is a wonderful sauce to serve with seafood.
- 2/3 cup canned cream of coconut
- 1/2 cup Key lime juice
- 7 tablespoons minced green onions
- 2 teaspoons curry powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Whisk the cream of coconut and lime juice in a bowl. Stir in the green onions, curry powder, cayenne, salt and black pepper. Chill, covered, i the refrigerator. Brush the sauce over fresh Florida seafood before and during the grilling process. Be sure to reserve some of the sauce to serve with the seafood.
Note: may substitute fresh lime juice for the Key lime juice. May be prepared 2 day in advance and stored, covered, in the refrigerator.
Recipe reprinted with permission from the Junior League of Greater Fort Lauderdale’s Make in the Shade (The Junior League of Fort Lauderdale, Fl., 1999).