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TANGY THAI DIPPING SAUCE

Please rate this recipe using the stars above

Servings: 1 gal.

Ingredients:

  • 1 gal. Coconut milk, canned, unsweetened
  • 2/3 cup Ginger, fresh, peeled, minced
  • 3 tbsp. Garlic, roasted, minced, commercially prepared
  • 2 tsp. Salt
  • 4 tsp. Curry powder
  • 2 cups FRANK'S® RedHot® XTRA HOT Cayenne Pepper Sauce

Directions:

  • 1. Combine coconut milk, ginger, garlic, salt and curry powder in saucepan or stockpot over medium-high heat. Bring to a boil. Reduce heat and simmer, uncovered, for 20 to 30 minutes or until flavors are concentrated, stirring frequently.
  • 2. Remove from heat and add Xtra Hot Cayenne Pepper Sauce. Stir until well blended. Cover and chill to hold.