Just four ingredients combine to form a tasty, mellow sauce that has intriguing hints of sweetness and spice. For a change of pace, substitute 1/2 tablespoon Thai red curry paste for the chile paste. This velvety sauce partners beautifully with our Coconut-Crusted Salmon, Shanghai Broccoli, salmon cakes, grilled fish or scallops.
From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman
unsweetened coconut milk
fresh lime juice
Thai chili paste
Combine the coconut milk, lime juice, honey and chile paste in a small saucepan and cook over medium-high heat until the sauce reduces and thickens slightly, about 4 minutes. Season the sauce with salt to taste.The sauce can be refrigerated, covered, for up to 5 days.