This Thai Green Coconut Sauce, or Tai Green Chili Sauce is very versatile. When ever I make it, I always have a fair amount left over. Never mind, I just freeze it and have at ready to add to a grilled or pan seared dish. I have already used it with grilled pork and chicken, but I thought it would also be delicious with Pan Seared Salmon and Baby Bok Choy.
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All-Seasons, Delicious, Do-Ahead, Sauces and Gravies, Vegetarian
Degree of Difficulty
1mediumshallotpeeled and finely chopped
2-3tbspprepared green curry paste
1tspgrated lime zest
114 ozcancoconut milk
1tbspagave or honey
1tbspfresh lime juice
1/4cupfresh cilantro leaves
Gather all ingredients before starting the recipe.
Heat oil in a medium sauce pan over medium heat.
Add finely chopped shallot and sauté until the shallots are soft, about 3-4 minutes.
Add grated garlic, curry paste, fish sauce and lime zest and stir to combine. Cook until the mixture becomes quite fragrant, about 4 minutes.
Add coconut cream, stir to combine with a whisk, bring to a simmer and then reduce heat and cook until reduced by half, about 20-25 minutes. Remove from heat and allow the sauce to come to room temperature.
Add agave or honey, lime juice, 1/4 cup cilantro leaves and blend until very smooth.
Drizzle sauce over the bottom of a serving platter and add grilled salmon, pork, shrimp or chicken.