Coconut Curry Sauce/Marinade |
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Prep Time: 6 Minutes Cook Time: 0 Minutes |
Ready In: 6 Minutes Servings: 4 |
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My sister is a vegetarian and doesn't eat onions or garlic so when she comes to dinner I am hard pressed for recipes. This is what I came up with last night and I thought it was delicious! You could use this marinade with any fish or meat. I let the salmon sit in the sauce for about 40 minutes and then baked it in the sauce and drizzled it over the top after it was cooked. Ingredients:
1 cup settled coconut milk |
1 teaspoon dark sesame oil |
1 tablespoon fresh ginger, minced fine |
1 tablespoon madras curry powder |
1/2 cup lime juice |
1 tablespoon rice vinegar |
2 teaspoons sesame seeds |
Directions:
1. Let the can of coconut milk stand still for a few hours. This makes it separate. The thick stuff on top is wwhat you want here.
2. Combine all other ingredients in a bowl. Voila!
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