Spicy Thai Coconut Sauce
Spicy, citrusy, savory & creamy, this simple sauce brings a lot of flavor to meats or fish.
- 1 tsp Canola Oil (or other High Heat Oil)
- 1 heaping tbsp. Thai Kitchen Chile Paste
- 13.5oz can Coconut Milk
- ½ tsp Prik Pon
- 1 ½ tsp Red Boat Fish Sauce
- Juice of 1 Lime
- Zest of ½ Lime, Finely Grated (ideally microplaned)
- 1 pinch Salt
Put the oil in a wide skillet or frying pan over medium-high heat. Add the chile paste.
Saute the chile paste in the oil for 2-3 minutes.
Add the prik pon flakes & coconut milk. Stir them into the paste until combined.
Simmer the sauce until it has reduced in volume by 50%.
Stir in the lime juice, zest, salt, and fish sauce.
Serve with steak, on fish, etc.