Coconut Curry Glaze

Name: Coconut Curry Glaze
Yield: Makes about 2/3 cup
Ingredients: 2 tablespoons, lime juice; 1 1/2 teaspoons, cornstarch; 1/3 cup canned, coconut milk; 3 tablespoons, corn syrup; 1 tablespoon, fish sauce; 1 tablespoon, red curry paste; 1 teaspoon, grated fresh ginger; 1/4 teaspoon, ground coriander

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Appears in Cook's Illustrated September/October 2013

Condiments

Sauces

This sweet and earthy glaze is the perfect accompaniment to our Grilled Glazed Boneless, Skinless Chicken Breasts.

SERVESMakes about 2/3 cup

TIME15 minutes

WHY THIS RECIPE WORKS

We use a small amount of corn syrup, which is less sweet than other sweeteners, to provide viscosity but not a lot of sweetness.

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