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.

Thai Green Chili Sauce

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Course: Sides
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Degree of Difficulty : Moderately difficult
Servings: 8 servings


  • 1 tbsp vegetable oil
  • 1 medium shallot peeled and finely chopped
  • 1 clove peeled garlic grated
  • 2-3 tbsp prepared green curry paste
  • 1 tbsp fish sauce
  • 1 tsp grated lime zest
  • 1 14 oz can coconut milk
  • 1 tbsp agave or honey
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh 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.

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