Coconut Lemongrass Cream Sauce

The Coconut Lemongrass Cream Sauce is not a thick sauce, although it is smooth, and it is savory. The dominant flavors are lemongrass, with a hint of ginger and rich coconut milk.

How to Make Gordon Ramsay Lemongrass and Coconut Cream Sauce

I served this up over scallops, salmon, crabcakes goods weel with all your favorite seafood dishes.

Coconut Lemon Grass Cream Sauce

Step 1. As the scallops are cooking, boil coconut milk on med heat. Then add all other ingredients reduce to simmer for 10 minutes, stir infrequently. Drain off all solids with a slotted spoon.

Step 2. Just before severing Spoon sauce liberally over your favorite seafood dishes.

Coconut Lemongrass Cream Sauce

3 from 4 votes

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Served this Coconut Lemongrass Cream Sauce up over scallops, salmon, crabcakes goods weel with all your favorite seafood dishes.

Ingredients

• 1 Can 16 oz. coconut milk

• 2 Lemongrass stalks remove outside layer also tops and bottoms then cut into 1 in. pieces

• 2 “Piece of ginger peeled and sliced into ½ in rounds

• 4 garlic cloves bashed

• 2-4 Thai chilies stems removed and sliced lengthwise, keep the seeds *optional

• 4 Tbsp. fish sauce

• 1 ½ Tbsp. brown sugar

• 1 ½ tsp. soy sauce

• ¼ tsp. ground turmeric

Directions

• As the scallops are cooking, boil coconut milk on med heat. Then add all other ingredients reduce to simmer for 10 minutes, stir infrequently. Drain off all solids with a slotted spoon.
• Just before severing Spoon sauce liberally over your favorite seafood dishes.

Notes

• Adapted from Gordon Ramsay Hell’s Kitchen

Try Brown Butter Vinaigrette

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