- Makes: 3/4 cup
- Ready In: 10 mins
- Prep Time: 5 mins
- Cook Time: 5 mins
For a change of pace, substitute 1/2 tablespoon Thai red curry paste for the chile paste. This velvety sauce partners beautifully with Coconut-Crusted Salmon or with grilled fish or scallops.
- Calories: 103
- Fat: 8.98g
- Protein: 0.96g
- Sodium: 6mg
- Carbohydrates: 5.45g
- Fiber: 0.95g
- Sugar: 4.33g
Nutritional Information (per serving)
- 1 cup unsweetened coconut milk
1 tablespoon fresh limejuice
1 tablespoon honey
1/2 tablespoon Thai chile paste
- 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.