This Food and Wine recipe uses a lot of spices I use very infrequently, such as turmeric, coriander, cloves and curry. I wasn’t sure how it would come out and didn’t want any of those spices to overwhelm the flavor.
When it was ready, I was really happy with how the flavors came together. Although the sauce is called coconut sauce, the garlic, jalapenos and lime came out the most noticeably with the coconut as a faint mellowing influence. It tasted great, though.
The shrimp marinade left them with just a touch of curry flavor. I would recommend this recipe and think it would be spectacular with some margaritas!