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Coconut Chile Sauce

Just four ingredients combine to form a tasty, mellow sauce that has intriguing hints of sweetness and spice. For a change of pace, substitute 1/2 tablespoon Thai red curry paste for the chile paste. This velvety sauce partners beautifully with our Coconut-Crusted Salmon, Shanghai Broccoli, salmon cakes, grilled fish or scallops.

From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman

4 Servings


1 cup

unsweetened coconut milk

1 Tbsp

fresh lime juice

1 Tbsp


½ Tbsp

Thai chili paste




Combine the coconut milk, lime juice, honey and chile paste in a small saucepan and cook over medium-high heat until the sauce reduces and thickens slightly, about 4 minutes. Season the sauce with salt to taste.The sauce can be refrigerated, covered, for up to 5 days.


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