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.

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