Spicy Lemon Coconut Sauce
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Makes about 2 1/2 cups.
Prep time: 5 min
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Ingredients
- 1 clove garlic, peeled
- 1 medium jalapeno (or serrano) chile, deseeded and chopped
- 1/2 teaspoon fine grain sea salt, plus more to taste
- 1 tablespoons sunflower oil
- 1 small bunch of scallions, thinly sliced (~8 scallions)
- 1/2 cup finely chopped cilantro
- 1 14-ounce can of coconut milk (full fat)
- 3 tablespoons freshly squeezed lemon juice, plus more to taste
In a mortar and pestle, smash the garlic and chile into a paste along with the salt. Alternately, you can use a food processor. Add the oil and the scallions, and smash or chop a bit more. Add the cilantro, pulsing the food processor (if you're using it) just a few times.
Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. Store in a refrigerator for up to a week.