Directions:
- 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.
- 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.
- Make Ahead: The sauce can be refrigerated for 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2980.52 Kcal (12479 kJ) | ||
| Calories from fat | 2595.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 288.43g | 444% | |
|---|---|---|---|
| Sodium | 192.37mg | 8% | |
| Potassium | 3602.59mg | 77% | |
| Total Carbs | 130.94g | 44% | |
| Sugars | 65.64g | 263% | |
| Dietary Fiber | 37.53g | 150% | |
| Protein | 27.81g | 56% | |
| Vitamin C | 108.4mg | 181% | |
| Iron | 30.1mg | 167% | |
| Calcium | 462.5mg | 46% | |
| Amount Per 100 g | |||
| Calories | 212.34 Kcal (889 kJ) | ||
| Calories from fat | 184.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.55g | 444% | |
|---|---|---|---|
| Sodium | 13.7mg | 8% | |
| Potassium | 256.65mg | 77% | |
| Total Carbs | 9.33g | 44% | |
| Sugars | 4.68g | 263% | |
| Dietary Fiber | 2.67g | 150% | |
| Protein | 1.98g | 56% | |
| Vitamin C | 7.7mg | 181% | |
| Iron | 2.1mg | 167% | |
| Calcium | 32.9mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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