Green Coconut Curry Sauce

• 3/4 cups Coconut Milk
• 1 whole Small Onion, Finely Diced
• 1 stalk Lemongrass, Green Part Removed, Sliced
• 1 whole Jalapeno, End Cut Off And Halved Lengthwise (See Note)
• 2 cloves Garlic, Lightly Smashed Then Sliced
• 1 Tablespoon Fresh Lime Juice
• 1 Tablespoon Curry Powder
• 2 teaspoons Olive Oil
• 2 teaspoons Fish Sauce
• 1 teaspoon Lime Zest
• 1 teaspoon Ginger Root, Peeled And Finely Chopped
• 1 teaspoon Honey
• 4 whole Black Peppercorns Crushed

1. This makes about 1 cup of sauce.
2. Add all ingredients to a saucepan, bring to a simmer, then reduce to low and simmer covered for 20 minutes.
3. Use an immersion blender or regular blender to pulse the sauce a few times. Strain the liquid with a mesh strainer, pressing the larger pieces with a rubber spatula to release the extra liquid.
4. Use it on what you'd like! Seafood or egg salad-I won't judge if you simply eat it with a spoon.
5. Notes:
6. This is a fairly spicy sauce. If you would prefer less spice, I recommend removing the jalapeno seeds before adding them to the pan.
7. Fish sauce can be found in the Asian or international aisle of most grocery stores. It smells like something died in the bottle and is delish.

coconut milk, onion, garlic, lime juice, curry, olive oil, fish sauce, lime zest, ginger root, honey

Taken from tastykitchen.com/recipes/condiments/green-coconut-curry-sauce/ (may not work)