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Spicy chilli coconut sauce in a bowl, with fresh coriander and chilli slices.
Thai-inspired spicy coconut dip with fresh coriander

Spicy coconut and chilli sauce

Author: Flavelo
Recipes Sauces and Gravies
This sauce follows the basic rules of Thai cuisine: balance of sweet (coconut), salty, sour (lime) and spicy (chilli). The vegetable fat in coconut milk dissolves the capsaicin in chilli perfectly, so the taste spreads more softly in the mouth, warming rather than burning. A universal sauce: superb with chicken, prawns or roasted vegetables.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 160 kcal
🌍 Cuisine Thai inspired

Ingredients

Equipment Needed

  • Frying pan
  • Grater

Allergen Information

⚠️ Mustard (often in curry powder)

Instructions

1 ✓

Chop the onion, garlic, chilli, grate the ginger.

Tip: Remove chilli veins if you don't like it very hot.
2 ✓

Fry the chopped aromatics in oil.

Tip: Creating the 'aromatic base'.
3 ✓

Sprinkle with curry powder, stir, then pour in the coconut milk.

Tip: Curry powder shouldn't burn, just toast.
4 ✓

Simmer for 10 minutes until thickened.

Tip: Evaporation (reduction).
5 ✓

Squeeze in lime juice, salt, and sprinkle with coriander.

Tip: Do not boil the acid (lime) as it can turn bitter.

Recipe FAQ

The coconut milk is too thin, what should I do?
Use high fat (tinned) coconut milk, not the drinking carton type. If still thin, boil longer or thicken with a little cornflour.

Ingredients

  • 400 ml Coconut milk (tinned)
  • 1 whole Fresh chilli
  • 1 whole Onion
  • 2 cloves Garlic
  • 1 tsp Fresh ginger (grated)
  • 1 whole Lime (juice)
  • 1 tbsp Curry powder
  • 2 tbsp Olive oil
  • 0.5 tsp Salt
  • 1 bunch Fresh coriander