This sauce appears bland from right here. I do know. All that white. However it’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 am going about making it in a mortar and pestle, however have executed it in a meals processor or blender prior to now once I’m quick on time. We’re speaking about garlic and inexperienced chiles labored right into a paste, then bulked out with numerous scallions and cilantro. Coconut milk is the bottom, and the creaminess is balanced out with a great quantity of recent 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 a listing of how I’ve used it:
- Drizzled on veggie burgers or tofu burgers.
- Swirled right into a easy pureed asparagus soup.
- Small dollops on prime of a sheet pan frittata.
- Added to the filling of deviled eggs.
- Drizzled throughout a vegetarian poke bowl.
- Used as a crowning glory spooned over a bowl of sizzling, 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 huge 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 a substitute of a extra conventional curry broth, in a giant pot with numerous recent greens, possibly some noodles.
Suggestions
Use full-fat coconut milk right here, it provides the sauce higher consistency and mouth really feel. You’ll be able to skinny it out to your liking from there relying on how you are going to use it. Like I stated, it is wealthy, however a bit of goes a great distance. 🙂
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