Coconut Sauce

Coconut Sauce

A rich, creamy coconut milk sauce simmered with garlic and a touch of sweetness.

Total 20 min Makes 16 oz Calories 95/serving

Dietary

Pescatarian, Dairy free, Halal

Allergens

Fish, Soy, Tree nuts

This coconut sauce reduces coconut milk with garlic, ginger, and a hint of brown sugar until silky and lightly thickened. It pairs well with grilled chicken, shrimp, rice bowls, or roasted vegetables, and comes together in one saucepan in under 20 minutes.

Ingredients

  • 1 1/2 cups full-fat coconut milk
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon cornstarch
  • 1 tablespoon water
  • 1/4 teaspoon crushed red pepper flakes
  • 0 salt, to taste

Method

  1. Heat the vegetable oil in a saucepan over medium heat. Add the garlic and ginger and cook, stirring often, until fragrant but not browned.

  2. Pour in the coconut milk and stir in the brown sugar, soy sauce, fish sauce, and red pepper flakes. Bring to a gentle simmer.

  3. Reduce heat to low and simmer, stirring occasionally, until the sauce reduces slightly and thickens a bit.

  4. In a small bowl, stir the cornstarch and water together until smooth, then whisk the slurry into the simmering sauce.

  5. Simmer another 2 minutes until the sauce coats the back of a spoon, then remove from heat and stir in the lime juice.

  6. Taste and season with salt as needed. Serve warm, or cool and refrigerate in an airtight container for up to 4 days.

Rate this recipe

★ 3.7 (1)

Coconut Sauce

This coconut sauce reduces coconut milk with garlic, ginger, and a hint of brown sugar until silky and lightly thickened. It pairs well with grilled chicken, shrimp, rice bowls, or roasted vegetables, and comes together in one saucepan in under 20 minutes.

20 min 16 oz 95 cal

Ingredients

  • 1 1/2 cups full-fat coconut milk
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon cornstarch
  • 1 tablespoon water
  • 1/4 teaspoon crushed red pepper flakes
  • 0 salt, to taste

Method

  1. 1

    Heat the vegetable oil in a saucepan over medium heat. Add the garlic and ginger and cook, stirring often, until fragrant but not browned.

  2. 2

    Pour in the coconut milk and stir in the brown sugar, soy sauce, fish sauce, and red pepper flakes. Bring to a gentle simmer.

  3. 3

    Reduce heat to low and simmer, stirring occasionally, until the sauce reduces slightly and thickens a bit.

  4. 4

    In a small bowl, stir the cornstarch and water together until smooth, then whisk the slurry into the simmering sauce.

  5. 5

    Simmer another 2 minutes until the sauce coats the back of a spoon, then remove from heat and stir in the lime juice.

  6. 6

    Taste and season with salt as needed. Serve warm, or cool and refrigerate in an airtight container for up to 4 days.