The mouth-watering aromas of spicy cooking from foreign lands….yum….is there anything better? My simple coconut sauce is a blend of tastes from around the world. With this recipe, you are making a kind of Thai sauce with the coconut milk, lemon and hot pepper flakes. There is also an Indian/Moroccan influence with the turmeric and ginger plus the sweet and sour punch of Asian cuisine. Sounds like a lot of different sauces, but all of the flavors meld together beautifully to combine one tasty sauce to pour over rice, noodles or vegetables. OH! And it can also be used as a simmer sauce for chicken, fish, tofu shrimp, stews: the list goes on and only capped by your imagination.
Hot and Spicy Coconut sauce
- 1 12 oz can coconut milk for cooking
- 1/2 – 1 cup finely diced tomatoes (I’m using Roma here, but any type tomato will do)
- drizzle of olive oil
- 1 tsp red pepper flakes
- 1 tsp ground cayenne pepper
- 1 tsp ground paprika
- 1 tsp ground Turmeric
- 1 tsp onion powder
- the juice of two squeezed lemons
- 1 tsp Ginger paste or minced ginger OR ginger powder
- 1 tbsp minced garlic
- salt and pepper to taste
Into a deep fry pan or wok, add olive oil and red pepper flakes. Stir a little just to bring the pepper flakes to bursting with flavor. Add the tomatoes and stir to coat with peppers and to soften just a little. All of this step takes about three to five minutes.
Add the whole can of coconut milk, stir and then combine all of the rest of the ingredients.
Bring to a boil, reduce the heat and simmer for about twenty minutes, stirring often to keep it from scorching. Keep stirring until your sauce is as thick as you want it to be.
Taste and add salt and pepper if you like. Pour this versatile sauce over noodles, rice, beans or mix with meat and serve warm. Can be kept in the refrigerator for up to a week and is easy to freeze or to micro-wave for warming.