Key Lime Coconut Curry Sauce
- Yield: 1 1/2 cups
- 2/3cup canned cream of coconut
- 1/2cup Key lime juice
- 7tablespoons minced green onions
- 2teaspoons curry powder
- 1/2teaspoon cayenne
- 1/2teaspoon salt
- 1/4teaspoon 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).