Now that the Thai Chili Sauce has been made it’s time to put it to good use in a flavorful sauce that I like to use to cook rice or spoon over steamed vegetables or Soy and Nut burgers. It makes ordinary rice or vegetables seem like a special treat and the Soy and Nut burgers even yummier than they are on their own.

Kristy

Ingredients:

  • 1 cup unsweetened lite coconut milk
  • 1-4 tbsp Thai Chili Paste (start with one and add more until you reach your desired level of heat)
  • 1 fresh lime, juiced
  • 1-2 tbsp raw honey or coconut nectar
  • sea salt to taste

Preparation:

  1. Combine all of the ingredients in a small sauce pan and heat over medium heat until simmering.
  2. Reduce heat to maintain a light simmer and cook 5-10 minutes until the sauce thickens slightly.
  3. Serve over cooked vegetables, bean burgers or fish.

Nutritional Info:

Makes 1 cup.

Serving size 2 tbsp.

Nutrients per serving:  Calories: 35, Cal. from Fat: 15, Total Fat: 1.5g, Sat. Fat: 1g, Carbs: 4g, Fiber: 0g, Sugars: 3g, Protein: 0g, Sodium: 19mg, Chol: 0mg

Notes:

Store leftovers in a sealed container in the refrigerator for up to a week.

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