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Rosemary coconut milk chilli lime sauce served
Exotic, piquant coconut milk chilli lime sauce with fresh rosemary

Creamy coconut, chilli & lime sauce with rosemary

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
The fatty, creamy softness of coconut milk meets the explosive freshness of the lime-chilli pair in this sauce. Rosemary adds a surprising, earthy twist to the tropical flavour profile. An excellent example of how to make a rich, creamy sauce without dairy.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Medium saucepan
  • Hand blender (for emulsifying)
  • Knife, chopping board

Instructions

1 ✓

Halve chillies, scrape out seeds (if you don't want it too hot), and chop up. Crush garlic, chop rosemary finely.

Tip: Capsaicin (hot substance) dissolves best in oil, so we start by frying.
2 ✓

Heat oil in saucepan, sauté chilli and garlic for 1 minute. You'll smell the spicy scent rising.

Tip: Be careful, spicy fumes can irritate your throat, switch on extractor fan!
3 ✓

Pour coconut milk over it. Add honey, rosemary, salt and pepper. Stir thoroughly.

Tip: Fats in coconut milk will take up the spice flavours.
4 ✓

Simmer gently on low heat for 10-15 minutes. Sauce will thicken slightly.

Tip: Slow cooking (simmering) allows water to evaporate without coagulating coconut milk proteins.
5 ✓

Pull off heat, squeeze in lime juice. Taste: sweet, salty, sour and spicy should be balanced.

Tip: Always add lime juice at the end so heat doesn't kill its fresh taste.
6 ✓

For perfectly smooth consistency blend with hand blender. This not only smooths but aerates the cream.

Tip: Blending helps stabilise the emulsion too, so it separates less upon standing.

Recipe FAQ

The coconut milk separated during cooking. Why?
Too vigorous boiling can cause coconut oil to separate. Cook on low heat! If it happens, blending with a hand blender usually helps fix it.
Can I use light coconut milk?
You can, but the sauce will be much thinner. The thickness comes from the fat content of the coconut milk.

Ingredients

  • 200 ml Coconut milk (tinned, high fat)
  • 2 Fresh lime juice
  • 2 sprigs Fresh rosemary
  • 2 Chilli peppers
  • 2 cloves Garlic
  • 30 ml Olive oil
  • 20 g Honey
  • 5 g Salt
  • 3 g Black pepper