Mango Curry Sauce for grilled fish and vegetables

 Ingredients for sauce (can be made ahead of time)

1 TBSP canola oil
2 tsp minced garlic
2 tsp minced ginger
2 tsp red curry paste
1/2 tsp red pepper flakes
1 tsp tumeric
1 cup coconut milk
1 cup mango juice
2 TBSP cornstarch
1/2 lime, juiced
salt to taste

Directions: 

1. To a small sauce pot add the canola oil over medium heat. Stir in the garlic, ginger and curry paste and let cook for 1-2 minutes stirring. 

2. Add in the red pepper flakes and tumeric and stir for 1 minute. 

3. Add in the coconut milk and whisk. Combine the cornstarch and mango juice in a small cup and dissolve the cornstarch. Whisk the mixture into the sauce. 

4. Bring the sauce to a bubble and squeeze in the lime juice.  The sauce should've thickened up a bit. Taste for seasoning and add salt here, if needed. Reserve

I served this sauce with grilled broccolini, onion and sweet peppers.  I just toss them in olive oil, salt and pepper and threw them on the grill about 5 minutes before I put the fish on.  

For the fish, dry it off, season with salt, pepper, smoked paprika, and red curry powder.  I used cod today and my cooking time was 5 minutes per side.