Coconut-ginger sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Sesame oil |
| 1 | tablespoon | Garlic; minced |
| 2 | tablespoons | Ginger; minced |
| 1 | tablespoon | Jalapeno pepper; minced |
| 1 | can | (12-oz.) coconut milk; unsweetened |
| 2 | tablespoons | Lime juice; fresh |
| 2 | tablespoons | Cilantro; chopped |
Directions
In a saucepan over medium heat, heat the sesame oil to almost smoking. Add ginger, garlic and chiles and saute, stirring, until soft, about 2 minutes.
Add coconut milk and lime juice and bring to a boil. Reduce heat to low and let simmer for about 20 minutes, or until the liquid has been reduce by half. Remove from heat and stir in cilantro and cover to keep warm.
NOTES : Serve with grilled chicken skewers.
Recipe by: Schlesinger - Licence to Grill Posted to bbq-digest by wight@... on May 16, 1998