Coconut Lime Sauce

Coconut Lime Sauce

A silky simmered sauce balancing rich coconut milk with bright, tangy lime.

Total 25 min Makes 16 oz Calories 95/serving

Dietary

Pescatarian, Wheat free, Dairy free, Halal

Allergens

Fish

This sauce simmers coconut milk with lime juice, garlic, and a touch of sweetness until lightly thickened and glossy. It pairs well with grilled chicken, shrimp, fish, or steamed vegetables, and works equally well as a finishing drizzle or a quick marinade base. The flavor leans tropical and tangy, with a subtle warmth from ginger and chili.

Ingredients

  • 1 1/2 cups full-fat coconut milk
  • 1/4 cup fresh lime juice
  • 1 tablespoon lime zest
  • 2 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 teaspoon red chili flakes
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped

Method

  1. In a 6-quart saucepan, combine the coconut milk, lime juice, lime zest, brown sugar, fish sauce, garlic, ginger, and chili flakes.

  2. Set the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

  3. Reduce heat to low and simmer gently, stirring occasionally, until the flavors meld.

  4. In a small bowl, whisk the cornstarch and water together until smooth to make a slurry.

  5. Whisk the cornstarch slurry into the simmering sauce and cook, stirring constantly, until lightly thickened and glossy.

  6. Remove the pan from heat and stir in the salt and chopped cilantro.

  7. Let the sauce cool slightly before transferring to a jar or serving warm over your dish of choice.

Rate this recipe

★ 4.2 (1)

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    Coconut Lime Sauce

    This sauce simmers coconut milk with lime juice, garlic, and a touch of sweetness until lightly thickened and glossy. It pairs well with grilled chicken, shrimp, fish, or steamed vegetables, and works equally well as a finishing drizzle or a quick marinade base. The flavor leans tropical and tangy, with a subtle warmth from ginger and chili.

    25 min 16 oz 95 cal

    Ingredients

    • 1 1/2 cups full-fat coconut milk
    • 1/4 cup fresh lime juice
    • 1 tablespoon lime zest
    • 2 tablespoons brown sugar
    • 1 tablespoon fish sauce
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1/2 teaspoon red chili flakes
    • 1 tablespoon cornstarch
    • 2 tablespoons water
    • 1/4 teaspoon salt
    • 2 tablespoons fresh cilantro, chopped

    Method

    1. 1

      In a 6-quart saucepan, combine the coconut milk, lime juice, lime zest, brown sugar, fish sauce, garlic, ginger, and chili flakes.

    2. 2

      Set the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

    3. 3

      Reduce heat to low and simmer gently, stirring occasionally, until the flavors meld.

    4. 4

      In a small bowl, whisk the cornstarch and water together until smooth to make a slurry.

    5. 5

      Whisk the cornstarch slurry into the simmering sauce and cook, stirring constantly, until lightly thickened and glossy.

    6. 6

      Remove the pan from heat and stir in the salt and chopped cilantro.

    7. 7

      Let the sauce cool slightly before transferring to a jar or serving warm over your dish of choice.