Time 29m Yield 1.5 cups Number Of Ingredients 6 Steps:
Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.
Time 50m Yield 1 1/2 cups, 2 serving(s) Number Of Ingredients 6 Steps:
Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.) Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately. NOTE: I usually serve this dish with a side of frijoles negros (black beans) and saffron rice cooked with pineapple juice instead of water.
Yield Makes about 1 1/2 cups Number Of Ingredients 6 Steps:
Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.) Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.
Time 35m Yield 4 Number Of Ingredients 15 Steps:
Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes. Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes. Serve curry over warm rice and garnish with remaining cilantro.
