Coconut Sauce
Servings: 6 servings
Ingredients
- 1 tbsp Salad oil
- 2 tbsp Yellow Onion diced
- 1 tbsp Ginger chopped
- 2 Kaffir lime leaves minced
- 2 tbsp Lemon grass minced
- 1/4 tsp Thai green curry paste
- 1 (13.5 oz can) Coconut milk
- 1 oz. Thai fish sauce
- Salt to taste
Instructions
- Sweat onion, ginger, kaffir lime leaves, lemon grass, and curry paste in oil over medium heat until the onions are translucent. Add coconut milk and fish sauce. Cook on low heat for 30 minutes. Season with salt and strain through a fine mesh strainer.
Notes
This recipe is from the Beach House Grill at the Chatham Bars Inn and also appeared in the 2011 August issue of Cape Cod LIFE.
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