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.
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