Ingredients
4 cans Coco Lopez cream of coconut - chilled, so it separates
2 TB fresh ginger, chopped fine
2 TB fresh garlic, chopped fine
1/2 cup cilantro leaves, stems removed
1 TB curry powder, or to taste (I use a sweeter yellow curry, but Madras works well too)
1/4 cup mint leaves, stems removed
1/4 cup flat Italian parsley leaves
6 large basil leaves
6-8 (1 bunch) scallions, root end and very top of green removed
salt and pepper to taste
1 tsp. paprika
Zest and juice of one lime
about 1/4 cup heavy cream, to thin sauce
Preparation
Put ginger, garlic, herbs and scallions in food processor. Run machine on high until well incorporated. Separate thick coconut cream from watery sugar syrup. Add all 4 cream and one syrup. Process. Add paprika and process. Add curry powder and process. Add lime zest and juice and process. Add cream, a little at a time, until sauce seems almost thinner than you want it to be Check and adjust seasoning. Remove to storage container and chill, about an hour, before service. Note: Please remember that the majority of the sauce will solidify on chilling, which is why you add the cream. Stir well before serving, adding more cream to get the proper texture.
