Coconut-Curry Glaze
Makes about 2/3 cup
- 2 Tbs lime juice
- 1 1/2 tsp corn starch
- 1/3 cup canned coconut milk
- 3 Tbs corn syrup
- 1 Tbs fish sauce
- 1 Tbs red curry paste
- 1 tsp grated fresh ginger
- 1/4 tsp ground coriander
- Whisk lime juice and cornstarch together in a small saucepan until cornstarch has dissolved.
- Whisk in coconut milk, corn syrup, fish sauce, curry paste, ginger, and coriander.
- Bring mixture to a boil over high heat.
- Cook, stirring constantly, until thickened, about 1 minute.
- Transfer glaze to bowl.
The Complete America's Test Kitchen TV Show Cookbook 2001-2017. Page 535. U.S.A.: Penguin Random House, 2016.