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If you like coconut, you’ll love this exotic marmalade. A touch of curry makes it very spicy, but you can turn down the heat by leaving it out. Either way, it is delicious!


  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 4 medium red onions thinly sliced
  • 1 ½ cups sugar
  • 2 tbsp. red curry paste (cut by half or omit for milder flavor)
  • I small can unsweetened coconut milk
  • 1 tbsp. minced garlic
  • 1 tbsp. chopped fresh rosemary

This recipe will yield 8 heaping tablespoons of sauce. The marmalade can be served warm or cold.

To assemble

  1. Over medium heat, melt butter and olive oil.
  2. Sauté onions and garlic until translucent.
  3. Add the sugar and curry paste and whisk until dissolved.
  4. Turn heat to simmer and reduce until liquid turns into a thick glaze consistency.
  5. Fold in fresh rosemary and remove from heat.
  6. Spoon over cooked steaks.