Coconut-Lime Sauce – a delicious recipe with vegetable oil, curry powder, sugar, scallions, unsweetened coconut milk, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Using a sharp knife, peel the limes, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Finely chop the sections.
2
Heat the oil in a large saucepan. Add the curry powder and stir over low heat until fragrant, about 5 minutes. Add the chopped lime and lime zest and cook over moderately high heat until the juices have evaporated, about 5 minutes. Add the sugar and stir until melted. Add the scallions and cook, stirring, for 2 minutes. Add the coconut milk and boil over moderately high heat, stirring often, until reduced to 2 1/2 cups, about 15 minutes. Let cool, then season with salt. Transfer to jars and refrigerate.
3
Make Ahead: The sauce can be refrigerated for 1 month.
345
kcal
Calories
22
g
Fat
30
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 limes, zest finely grated, 1/4 cup vegetable oil, 1/4 cup curry powder, 1/4 cup sugar, and more.
Yes, Coconut-Lime Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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