Coconut-Lime Sauce

Ingredients

• 0.3 cup curry powder 
• 2  lime zest finely grated
• 50 servings salt 
• 8 large scallions light white green finely chopped
• 0.3 cup sugar 
• 4 cups coconut milk unsweetened
• 0.3 cup vegetable oil 

Equipment

• bowl
• sauce pan
• knife

Directions

1. Using a sharp knife, peel the limes, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Finely chop the sections.
2. Heat the oil in a large saucepan.
3. Add the curry powder and stir over low heat until fragrant, about 5 minutes.
4. Add the chopped lime and lime zest and cook over moderately high heat until the juices have evaporated, about 5 minutes.
5. Add the sugar and stir until melted.
6. Add the scallions and cook, stirring, for 2 minutes.
7. Add the coconut milk and boil over moderately high heat, stirring often, until reduced to 2 1/2 cups, about 15 minutes.
8. Let cool, then season with salt.
9. Transfer to jars and refrigerate.
10. Make Ahead: The sauce can be refrigerated for 1 month.