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Coconut ginger lime chili sauce served

Coconut Ginger Lime Chili Sauce

This Coconut Ginger Lime Chili Sauce brings the flavors of Asian cuisine to your table. The creamy texture of coconut milk and the fresh, slightly spicy aroma of ginger perfectly complement the sour freshness of lime and the fiery kick of chili. This sauce is ideal for roasted chicken, grilled fish, or vegetables, but it also goes well with pasta. The harmonious balance of ingredients provides a unique taste experience and is easy to prepare. If you love Asian cuisine and spicy, fresh flavors, this sauce is sure to become a favorite. Stored in the refrigerator, it stays fresh for several days, so you can spice up your dishes anytime.

Prep Time 10 min
Preparation 15 min
Total 25 min
210 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 200 ml Coconut Milk
⭕ 20 g Fresh Ginger
⭕ 2 Fresh Lime Juice
⭕ 1 tsp Lime Zest
⭕ 2 Fresh Chili Peppers
⭕ 2 cloves Garlic
⭕ 1 tbsp Honey
⭕ 20 ml Soy Sauce
⭕ 10 ml Olive Oil

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    Preparation Steps

    1

    Peel and grate the ginger, finely chop the garlic and chili peppers. Zest one of the limes, then juice both limes.

    2

    In a medium saucepan, heat the olive oil over medium heat. Add the garlic, ginger, and chili peppers and sauté for 2-3 minutes, until fragrant.

    3

    Pour in the coconut milk, then add the lime juice, lime zest, honey, and soy sauce. Stir well to combine.

    4

    Simmer the sauce over low heat for 10-15 minutes, or until slightly thickened and the flavors have melded together.

    5

    For a smoother sauce, use an immersion blender to purée it. If you prefer a spicier flavor, add another chili pepper.

    6

    Let the finished sauce cool slightly, then serve with roasted chicken, grilled fish, or vegetables. It will keep in the refrigerator for up to 4-5 days.