Caribbean Coconut Curry Sauce

  • Prep Time: 30 mins
  • Total Time: 50 mins
  • Serves: 2,Yield: 1.5cups
  • About This Recipe

    “This sauce has the most amazing aroma and flavor. Very fresh, spicy and sweet.”


  • 2/3 cupcanned cream of coconut( such as Coco Lopez)
  • 1/2 cupfresh lime juice
  • 6tablespoonsminced green onions
  • 2teaspoonscurry powder
  • 1/2 teaspooncayenne pepper
  • 1/2 teaspoonsalt
  • Directions

  • Whisk cream of coconut and fresh lime juice in small bowl until smooth.
  • Stir in green onions, curry powder, cayenne pepper and salt.
  • (Can be made 1 day ahead. Cover and refrigerate.) Brush half of sauce over chicken or seafood before and during grilling.
  • Pass remaining sauce separately.
  • NOTE: I usually serve this dish with a side of frijoles negros (black beans) and saffron rice cooked with pineapple juice instead of water.
  • Reviews

  • “This was very good! When I tasted the lime & coconut together I just wanted to add some rum & be done with it! I cut down the cayenne to 1/8 ts for YDD & served over jasmine rice & black beans with pineapple on the side. With my Pampered Chef citrus juicer it took 4 limes to get the 1/2 cup. A great summer grill, will be making again.”

  • “I agree with Jen…this is a wonderful, spicy 5 star recipe.I marinated chicken thighs with this and grill them and my boys thought they were wonderful.Thanks for a great sauce I will use again and again.”

  • “Delicious! I’m puzzled how someone could possibly rate this with only one star…it’s not even a 4.5…it’s a strong 5 or more! The only thing I can think is perhaps the cayenne was too strong for that person. For us it was the ideal combination of curry and spice with just a hint of lime and coconut. Make extra because you’ll want it! Note that it takes lots of limes to get a half cup of fresh lime juice. Don’t hesitate to try this sauce!”