Thai Coconut Sauce

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This is a versatile, quick and tasty sauce that can be used to pour over either meat or fish. I generally just use this sauce with either chicken, salmon or sea bass.

2 servings

Prep: 1 min

Cooking: 3 mins



  • 1/2 teaspoon coconut oil
  • 1 garlic clove
  • 1/2 thumb size piece of fresh ginger
  • 1/2 tin of coconut milk
  • 1/2 juice of lime
  • 1/2 lime for zest
  • Pinch of salt and pepper


Firstly melt the coconut oil in a sauce pan adding the garlic clove crushed, allow this to sizzle. Now cut the ginger into small thin pieces and add to the pan to cook for a minute or so.

Now turn down the heat to a medium/low and pour in the coconut milk (trying to use the thick part which is usually at the top rather than the liquid at the bottom), squeeze in the lime juice and add the lime zest as well along with a pinch of salt and pepper and bring to the boil and let it simmer for a minute or so.

Tip: Some coconut milk brands are thinner than others so if this is the case and the sauce is still very thin then add some brown rice flour to thicken it up.

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