Thai Coconut Simmer Sauce
A Thai-inspired sauce perfect over seared or grilled meats, or for poaching seafood.
Ingredients
- 1 can coconut cream
- 2-3 tbsp sliced lemongrass see notes above
- 1 lime juiced
- 2 tbsp fish sauce
- 2 tbsp sriracha
- 1 tbsp minced garlic
- 1 tsp dried ginger or three thin peeled slices fresh ginger
- 1/3 cup chopped cilantro
Instructions
- Empty the coconut cream into a wide saucepan or large non-stick skillet over medium-low heat. Whisk the coconut cream until the solids and liquids combine.
- Add the rest of the ingredients except the cilantro and bring to a boil, stirring occasionally. Lower the heat to a simmer and cook for ten more minutes.
- Using a fine mesh strainer, strain the liquid into a bowl, then return it to the pan. If using the sauce to poach fish or shrimp, add them now and cook over medium heat, then add the cilantro when the meat is cooked and remove it from the heat. If using the sauce as a topping, add the cilantro, stir it until it wilts slightly, then remove from heat and serve.
- Macros per serving: 103 calories, 4 grams net carbs, 2 grams protein, 9 grams fat.