Name: Cilantro Coconut Curry Sauce
Prep time: 15 min
Total time: 15 min
Ingredients: 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

Ingredients

Scale

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

Instructions

In a medium mixing bowl, whisk together all the ingredients.
Taste and add more curry paste, jalapeno and/or Sriracha as desired.
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.

Notes

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

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