Cilantro Coconut Curry Sauce

A delicious Thai-style curry sauce with a sweet coconut base, Sriracha, ginger, cilantro, lime, Thai red curry paste and jalapeno. It’s a new twist on that amazing Thai peanut sauce I love so much.

I used this sauce for my Watermelon Coconut Curry. The sauce is sooooo scrumptious and so simple to make, I think it deserves a post of its own. It’s wonderful stirred up with veggies like watermelon rind and potatoes, but you could also use it for chicken, fish, or pork, or as a salad dressing or dip for veggies or chips or fritters.

Cilantro Coconut Curry Sauce

• Prep Time: 15 minutes
• Total Time: 15 minutes

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Ingredients

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• 1 15-oz. can light coconut milk
• 1 Tablespoon peanut butter
• 1 Tablespoon fresh grated ginger root
• 1 – 2 Tablespoons finely chopped cilantro leaves
• 1 Tablespoon soy sauce
• 1 Tablespoon rice (or white) vinegar
• 2 Tablespoons honey
• 2 Tablespoons fish sauce
• 2 – 4 cloves garlic, peeled and chopped fine
• Juice of 1/2 of a lime
• 2 Tablespoons Thai red curry paste (use more or less to taste)
• 1 jalapeno, seeded and chopped fine (use more or less to taste)
• Sriracha sauce, to taste

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Instructions

1. In a medium mixing bowl, whisk together all the ingredients.
2. Taste and add more curry paste, jalapeno and/or Sriracha as desired.
3. Store in an airtight bottle in the refrigerator. Use on chicken, fish or vegetarian curry dishes. Makes a great salad dressing or dipping sauce as well.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Melt in your Mouth Monday, Inspiration Monday, Totally Tasty Tuesday, and Weekend Potluck.