Caribbean Coconut Curry Sauce

Brush the slightly sweet lime scented sauce on chicken or shrimp before you roast or grill it.  This recipe makes enough for 1 1/2 pounds of chicken or shrimp w/ enough left over to pass at the table.

2/3  cup canned cream of coconut (such as Coco Lopez)

1/2 cup fresh lime juice

6 T minced green onions

2 t curry powder

1/2 t cayenne pepper

1/2 t salt

Whisk cream of coconut and lime juice in a bowl until smooth. Stir in green onions, curry powder, salt and pepper.  Can be made a day ahead and stored in the refrigerator.


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