Savory Coconut Sauce
Updated: Nov 19, 2020
I cannot tell you how many times I have let this sauce boil over onto my glass cooktop... TOO MANY TO COUNT! Don't be like me and lose focus, don't let it boil over.
All that being said, I keep making it because its just so dang delicious. It pairs amazingly well with Macadamia Crusted Halibut, but if I'm feeling lazy I will just serve it with broiled fish, or even roasted veggies and rice. It's wonderful. I can also see it pairing well with coconut shrimp or chicken. Choose your own adventure.
1 can coconut milk
1/4 tsp salt
1 lime (juice and zest)
Cook coconut milk in a medium sauce pan on medium heat until boiling. Once your liquid is boiling, reduce heat to medium low and continue simmering until it has been reduced by half.
While you are waiting for your coconut milk to reduce down, cut jalapenos in half and remove seeds and veining. Place under broiler and char skins.
Once skins have been charred, remove skin from jalapenos.
Juice and zest lime.
Add all ingredients to a blender and blend sauce.
Return to saucepan and keep warm until you are ready to serve with Macadamia Nut Halibut.