AuthorAndreaThis is great over fish, it has a tropical or Thai flavors. I use it over Macadamia Crusted Halibut. Even though the base of this is Coconut Milk, from a can, it does not really have a strong coconut taste. Great for people wanting a dairy free sauce.
In a small saucepan, bring coconut milk to a gentle simmer over medium heat. Cook, stirring occasionally until thickened and reduced to half of the amount, about 30 minutes. Keep warm on low heat.
Preheat oven to 425 degrees.
While the coconut milk is cooking, put the two jalepenos in the oven and roast them until the skin turns black, about 10 minutes. Take the peppers out of the oven and put into a ziplock bag. The steam will help you remove the skins. After about 10 minutes peel off the pepper skins and chop the pepper, deseeding it.
Put all of the ingredients into a blender and puree. Serve over fish.. or rice or veggies.
Ingredients
Directions
In a small saucepan, bring coconut milk to a gentle simmer over medium heat. Cook, stirring occasionally until thickened and reduced to half of the amount, about 30 minutes. Keep warm on low heat.
Preheat oven to 425 degrees.
While the coconut milk is cooking, put the two jalepenos in the oven and roast them until the skin turns black, about 10 minutes. Take the peppers out of the oven and put into a ziplock bag. The steam will help you remove the skins. After about 10 minutes peel off the pepper skins and chop the pepper, deseeding it.
Put all of the ingredients into a blender and puree. Serve over fish.. or rice or veggies.
