Coconut Chile Sauce

Coconut Chile Sauce

  • 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.

    Nutritional Information (per serving)

  • Calories: 103
  • Fat: 8.98g
  • Protein: 0.96g
  • Sodium: 6mg
  • Carbohydrates: 5.45g
  • Fiber: 0.95g
  • Sugar: 4.33g


  1. 1 cup unsweetened coconut milk
    1 tablespoon fresh limejuice
    1 tablespoon honey
    1/2 tablespoon Thai chile paste


    1. 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.
    2. Season the sauce with salt to taste.
    3. The sauce can be refrigerated, covered, for up to 5 days.

Myra Goodman

Myra Goodman, along with her husband Drew, founded Earthbound Farm on a 2½-acre backyard garden in 1984. In 1986, Earthbound Farm became the first company to successfully launch packaged salads for retail sale, and it’s credited with popularizing spring mix salads, now the biggest segment of the packaged salad category.

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