Sweet And Spicy Thai Curry And Coconut Sauce

• 1/2 cup soy sauce
• 1/2 cup sugar
• 1/4 cup rice wine vinegar (white vinegar is fine)
• 1 Tbsp fresh grated ginger
• 4-6 cloves minced garlic
• 2 tsp of sesame oil (if heating the sauce add this at the end as heat will make this flavor weaker)
• This is my basic teriyaki sauce for any marinating of meats to be stir fried later. Marinate for at least 2 hours but overnight is best.
• Now to spice it up......
• 1/2 cup mirin (japanese sweetened sake)
• zest and juice from 2 limes
• 3/4 cup of sweetened coconut flakes
• 4 oz. green curry paste

1. I like to use a hand blender at the start of this sauce to get everything blended well.
2. Put all ingredients but the coconut in a food processor or use a hand blender until the sugar is completely dissolved.
3. Add coconut at the end stirring in to keep flakes intact.
4. If you are going to cook with this sauce add the sesame oil just before serving to get the best flavor from it.

soy sauce, sugar, rice wine vinegar, ginger, garlic, sesame oil, teriyaki sauce, now, mirin, limes, coconut flakes, green curry

Taken from www.epicurious.com/recipes/member/views/sweet-and-spicy-thai-curry-and-coconut-sauce-50020142 (may not work)