SWEET AND SPICY COCONUT SAUCE
Time in the Kitchen: 15 minutes
Servings: About 1 cup (macronutrient profile based on serving size of 2½ tablespoons)
1 teaspoon sesame oil
1 shallot, finely chopped
1 tablespoon rice wine vinegar
1 tablespoon sweet chile sauce
1 cup coconut milk
1 tablespoon fresh mint, finely chopped, or more to taste
Sweet chile sauce is sold in the Asian section of grocery stores and adds a sweet and spicy flavor to creamy coconut milk. This sauce is delicious
drizzled over red meat and can be served as a dipping sauce for the Coconut Curry Meatballs (page 181).
Heat sesame oil in a pan and sauté shallot until soft.
Stir in vinegar and sauté twenty seconds more, then add hot chile sauce and coconut milk. Simmer until sauce is slightly thickened, about 10
minutes.
Remove from heat. If desired, shallot can be strained out. Stir in fresh mint.
Macronutrient Profile (perserving)