Evil Jungle Sauce (Sacramento)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 cups 15 minutes N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups coconut milk, 13.5 oz each 1-1/2 cups granulated sugar 4 Tbsps Thai red curry paste
1/2 cup white vinegar 2 tsps fish sauce 1 Tbsp oyster sauce
2 Tbsps cornstarch 3 Tbsps cold water unsalted butter
fresh mint leaves or fresh cilantro, chopped



1 Simmer together coconut milk, sugar, red curry paste, vinegar, fish sauce and oyster sauce and bring to a boil.
2 Mix cornstarch and water together and add to the coconut milk mixture to thicken. The sauce should be able to coat the back of a spoon.
3 Before serving, swirl in a little unsalted butter to make the sauce look glossy. Add some fresh mint leaves and/or fresh cilantro to sauce for color and taste.
4 COOKING SECRET: Ladle sauce over steamed or grilled meats. This sauce is particularly delicious over filet of salmon.

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