Coconut Mango Green Curry Cocktail Sauce - cooking recipe

Ingredients

2 tablespoons green curry paste
3 mangoes, peeled, pit removed, roughly diced
1 small red onion, roughly diced
1 (15 ounce) can coconut milk
2 serrano chili peppers, roughly chopped
1 tablespoon ginger, freshly grated
1 garlic clove, minced
2 tablespoons cilantro, chopped
1 lime, juiced
1 teaspoon lime zest
salt, to season
pepper, to season

Preparation

Put all ingredients except the cilantro into a sauce pot and bring to a boil over medium high heat. Reduce to a simmer and cook uncovered for about 10-15 minutes.
Turn off heat and cool for a few minutes. Place in a blender or use a hand held blender to puree mixture.
Place back in the sauce pot, cook over medium to medium-low heat and reduce to your desired thickness.
When making this sauce for shrimp cocktail, I like it much thicker so I did use about a tablespoon of cornstarch -- made a slurry -- and brought back up to a boil to thicken a bit. If you do this, however, do not use too much cornstarch that would alter the flavor.
Chill the sauce before serving. Add cilantro right before serving.
This sauce can also be used as a sauce for any other dishes -- chicken, vegetables, etc. On the heat scale, I would place it as a 2 out of 5 -- a little kick but not much. Add additional Serranos if you desire more heat.