From: Bonefish Grill, Tampa, FL. Yield: 1½ cups sauce.
1½ cups unswseetened coconut milk
1½ Tbsp. yellow curry paste
2 chopped serrano chili peppers
2 Tbsp. fish sauce
2 Tbsp. brown sugar
1 Tbsp. minced fresh ginger
Combine all ingredients in a small saucepan and bring to a boil. Lower heat and simmer for 15 minutes. Remove from heat and let cool for 20 minutes. Puree sauce in a blender until smooth. Reheat and serve over simply grilled fish.
