This sauce is extremely versatile and goes well with different proteins including fish, seafood, pork, and chicken. Most vegetables taste awesome with it too!
For this dish, I cooked squid tubes in a pan with ghee and lemon juice, placed them on top of cauliflower rice and then topped the dish with creamy Thai coconut sauce.
The cauliflower rice does a great job of soaking up this sauce. I highly recommend checking out my cauliflower “rice” recipe and adding it to this dish – it’s delicious!
Quick Thai Coconut Sauce
INGREDIENTS: (serves 3-4)
1 can coconut milk (full fat)
1 lime (juice only)
1 cup fresh cilantro (or parsley)
1 small jalapeño
2 garlic cloves
1 tbsp. coconut aminos (a replacement for soy sauce)
1 tsp. ground turmeric
Sea salt to taste
1. Blend all ingredients in a food processor or blender.
2. Pour sauce into a pot and bring to a boil for 5 minutes on the stove. Lower heat and let simmer for 5 more minutes.
3. Add sauce on top of any cooked meat or fish and vegetables.