This sauce seems to be bland from right here. I do know. All that white. But it surely’s completely not. I’ve had a jar of it within the fridge for the previous week, and it is a type of issues that makes nearly every thing you set it on (or in) higher. I’m going about making it in a mortar and pestle, however have executed it in a meals processor or blender prior to now after I’m brief on time. We’re speaking about garlic and inexperienced chiles labored right into a paste, then bulked out with plenty of scallions and cilantro. Coconut milk is the bottom, and the creaminess is balanced out with a superb quantity of contemporary lemon juice.
How To Use This Coconut Sauce
This recipe makes a few cups (and it’s fairly wealthy), a jar goes fairly a distance. This is an inventory of how I’ve used it:
- Drizzled on veggie burgers or tofu burgers.
- Swirled right into a easy pureed asparagus soup.
- Small dollops on high of a sheet pan frittata.
- Added to the filling of deviled eggs.
- Drizzled throughout a vegetarian poke bowl.
- Used as a final touch spooned over a bowl of scorching, creamy polenta.
- Skinny out with a little bit of broth in a saucepan. Then sauté a pair handfuls of broccoli in it, add tiny items of tofu, a pair massive spoonfuls of cooked quinoa, and a few toasted almonds. Dinner.
There’s nonetheless half a jar left and thinned out, it makes a very nice base broth for any variety of soups. So, subsequent up, I believe I am going to use it as an alternative of a extra conventional curry broth, in a giant pot with plenty of contemporary greens, possibly some noodles.
Suggestions
Use full-fat coconut milk right here, it provides the sauce higher consistency and mouth really feel. You possibly can skinny it out to your liking from there relying on how you are going to use it. Like I stated, it is wealthy, however somewhat goes a good distance. 🙂
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