Monday, November 26, 2012

Ginger Coconut Sauce

Ginger Coconut Sauce
Quick-Fix Vegetarian, page 179

Makes about 1 cup


2 tsp canola oil
2 Tbsp ginger, grated
1 tsp garlic, minced
1 tsp brown sugar
1/2 tsp chili paste
1 cup coconut milk
1 tsp cornstarch, dissolved in 1 Tbsp water


  1. Heat oil in a saucepan over medium heat. Add ginger, garlic, and brown sugar; cook, stirring, until fragrant, about 30 seconds. Stir in chili paste, coconut milk, and salt to taste.

  2. Bring to a boil, then decrease heat to low; stir in cornstarch mixture and cook until thickened, about 3 minutes.

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