Coconut Chile Sauce
Active Time: 5 minutes • Total Time: 4 minutes
Yields: 4 Servings
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- 1 cup unsweetened coconut milk
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 0.5 tablespoon Thai chili paste
- dash salt
Just four ingredients combine to form a tasty, mellow sauce that has intriguing hints of sweetness and spice. For a change of pace, substitute 1/2 tablespoon Thai red curry paste for the chile paste.
From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman
Combine the coconut milk, lime juice, honey and chile paste in a small saucepan and cook over medium-high heat until the sauce reduces and thickens slightly, about 4 minutes. Season the sauce with salt to taste.The sauce can be refrigerated, covered, for up to 5 days.