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*Adjust Ghost Curry depending on desired heat level. The 4 Tbsp. recommended is hot but not crazy hot. The sauce gets hotter the longer it sits, so plan accordingly.
Mix all ingredients together and refrigerate in a sealed container for 24 hours before serving to let the curry flavor and heat develop.
This makes an amazing sauce or dip for pork or chicken wings. This recipe makes a lot, so you’ll have leftovers to make a hot mess out of any grilled meats or veggies, fried fish, burgers, sandwiches or potato salad.