Coconut-Lime Sauce
Coconut-Lime Sauce might be just the sauce you are searching for. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 50 servings with 63 calories, 1g of protein, and 6g of fat each. If you have vegetable oil, lime zest, scallions, and It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.