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Spicy Coconut Sauce

Sweet, hot and citrus tangy, this confetti-colored potion doubles as marinade and as brushing sauce during grilling or baking of 1 1/2 pounds of chicken, pork or shrimp. Use moderate cooking temperature; sweet coconut browns fast. Be sure to reserve some of the addictive sauce to pass. You can alter the citizenship of your dish, choosing curry powder for Caribbean curry, peanut butter for Indonesian satay, or Asian fish sauce for a Thai orientation. Makes about 1 1/2 cups.

2/3 cup coconut cream (such as Coco Lopez)
1/2 cup fresh lime juice
1 teaspoon grated lime zest (optional)
6 tablespoons minced green onion and tops
1/2 teaspoon cayenne pepper
2 teaspoons chili powder
1/2 teaspoon salt
1 clove garlic, minced
1 jalapeno pepper, chopped
1/4 cup cilantro, chopped
1 teaspoon grated ginger or 1/2 teaspoon ground
Choose one:
2 teaspoons curry powder OR 2 tablespoons peanut butter OR 1 tablespoon Asian fish sauce

Whisk coconut cream and fresh lime juice in small bowl until smooth. Stir in lime zest, green onions, cayenne, chili powder, salt, garlic, jalapenos, cilantro, ginger and your choice of curry powder, peanut butter or Asian fish sauce. May be made a day ahead. Marinate pork or bone-in, skin on, chicken up to 24 hours, boneless, skinless chicken breasts up to 4 hours, and shrimp 30 minutes.

Adapted from Bon Appetit

Thursday, July 05, 2001

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