Basil Ginger Coconut Sauce

Basil Ginger Coconut Sauce

2 Tbs. coconut oil
1/4 medium sweet yellow onion, minced
1 clove garlic, minced
2 tsp. freshly grated ginger
1/2 small serrano pepper or jalapeño pepper, seeded and  minced
1/4 c. full-fat coconut milk
2 Tbs. fresh basil, finely minced
2 tsp. Red Boat fish sauce
Juice of 2 limes

 

Over medium heat, melt coconut oil in a medium to large size skillet.  
Add minced onion and cook until translucent.  
Add garlic, pepper, and ginger and continue to stir, cooking well, but careful not to burn the garlic or pepper.  
Reduce heat to a simmer and add coconut milk. 
Stir constantly for a few minutes to allow coconut milk to slightly reduce.  
Remove from heat and add remaining ingredients.  
Stir well. 
Allow to sit 20-30 minutes (or even overnight) to allow flavors to fully develop.

 

Serve with chicken, fish, steak, or veggies!