Name: Lemongrass and Cilantro Sauce
Yield: Makes about 1 cup
Ingredients: 1/2 cup (or more) canned unsweetened coconut milk*; 1/2 cup fresh cilantro leaves; 3 tablespoons chopped tender inner stalks lemongrass (from about 2 stalks); 2 large green onions, coarsely chopped; 2 large jalapeño chiles, seeded, coarsely chopped; 1 garlic clove, peeled

Recipe information

Yield
Makes about 1 cup

Ingredients

1/2 cup (or more) canned unsweetened coconut milk*

1/2 cup fresh cilantro leaves

3 tablespoons chopped tender inner stalks lemongrass (from about 2 stalks)

2 large green onions, coarsely chopped

2 large jalapeño chiles, seeded, coarsely chopped

1 garlic clove, peeled

Preparation

Step 1
Combine 1/2 cup coconut milk and all remaining ingredients in blender. Puree until smooth. Thin with more coconut milk by teaspoonfuls for desired texture. Season to taste with salt and pepper. Can be made 1 day ahead. Cover; chill. Bring to room temperature; stir before serving.
Step 2
*Available at most supermarkets and at Asian markets.

TagsSauce Coconut Milk Cilantro Herbs & Spices Lemongrass Scallion Onion Root Vegetable Vegetable Jalapeño Chile Dairy Free Vegan Vegetarian Nut Free Gluten Free Easy Quick No-Cook Blender Bon Appétit

Recipe notes

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