Yield: 6 servings

Ingredients
1 cup Coconut Milk
½ ounce Curry Paste (see recipe)
1 quart Soy Sauce
2 cups Sugar
½ ounce Lime Juice
½ ounce Cilantro, chopped rough

Method of Preparation
1. Mix all the ingredients together except for the cilantro.

2. Mix well and heat until reaches the proper temperature.

3. Pour over the seafood. Garnish with the cilantro.

Curry Paste

Yield: 12 servings

Ingredients
1/16 quart Olive Oil
¼ pound Red Pepper
1/16 quart Fresh Ginger Root
1/16 quart Garlic Cloves
1/16 cup Ground Turmeric
1/16 cup Ground Cinnamon
1/16 cup Ground Cumin
1/16 cup Ground Cardamom
1/16 cup Ground Coriander
1/16 cup Cayenne Pepper

Method of Preparation
1. Puree peppers, fresh garlic, and ginger in a Robot Coupe. Heat olive oil in non-reactive pan. Add in puree and simmer for one hour.

2. Then remove pot from heat and add all other ingredients. Puree again until smooth.

3. Allow to cool to room temperature.

4. Puree with a blender and run through Food Mill.

5. Cool, cover and refrigerate in jars for up to one week.