I did a chicken in coconut sauce from Claudia Roden for Passover: Jews in India. She took the flavors toward a sweet curry with lots of onions and golden raisins (whole cashews) and served over rice.

I’ve got an extra can of coconut milk from then, so I’m thinking this recipe is calling my name…
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http://foodpluspolitics.com/2008/01/25/senegalese-peanut-lamb-stew/

It’s amazingly delicious, one of my favorites.

My problem with the cashew/coconut sauce over rice, aside from the unappetizing look it would have, is that the sweetness of the coconut predominates. It’s not overwhelming, not enough that I would describe it as sweet rather than savory, but there’s enough of it that it would be a mouthful of sauce and little taste from the rice. I love Yankee chili over rice and that Senegalese stew almost demands it, but to my palate this sauce is an accompaniment, not the star.

Palm butter with dried fish or chicken was a favorite (if you keep cooking your palm butter you get palm oil) and another yummy dish was peanut soup – made very much like your sauce here, although the peanut “butter” was made with mortar and pestle in the back yard

The peanut butter was thinned with broth or who-knows-what, and then onions, red pepper and chicken added. It always was served over rice. I think I’ll try the cashew/coconut combo – with some added chicken and that bit of lime… I’m going to have a hard time not starting it right now!
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