Coconut Lemongrass Cream Sauce Recipe
Nothing complements the delicate sweetness of seafood like a sauce rich with tropical notes. Gordon Ramsay's coconut lemongrass sauce is a delightful concoction that brings out the best in seared scallops or shrimp.
Ingredients
- 1 can (14 oz) coconut milk
- 2 stalks lemongrass, tough outer layers removed, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon olive oil or coconut oil
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- Salt and pepper, to taste
- Optional: 1-2 teaspoons fish sauce or soy sauce for depth of flavor
- Optional: 1-2 red chilies, finely chopped, for heat
Instructions
Prepare Lemongrass:
- Using the back of your knife, lightly pound the lemongrass to release its flavors. Then, finely chop it.
Sauté Aromatics:
- In a saucepan, heat the olive or coconut oil over medium heat.
- Add the chopped onion, garlic, ginger, and lemongrass. Sauté until the onion is translucent and the mixture is fragrant.
- Add Coconut Milk: Pour the coconut milk into the saucepan. Stir to combine with the aromatics.
- Simmer: Bring the mixture to a gentle simmer. Be careful not to let it boil vigorously, as coconut milk can separate.
- Add Flavorings: Stir in the lime zest, lime juice, and optional fish sauce or soy sauce. If you like it spicy, add the chopped red chilies.
- Season: Salt and pepper to taste. Adjust the seasoning as needed, balancing the coconut milk's creaminess with the lime's acidity and the aromatics' flavors.
- Reduce: Let the Sauce simmer for 10-15 minutes to reduce slightly and allow the flavors to meld together.
- Serve Sauce warm over your choice of dish. It pairs exceptionally well with grilled or sautéed seafood, chicken, or even as a sauce for vegetables or noodles.
Notes
u003cliu003eAdapted from u003ca href=u0022https://en.wikipedia.org/wiki/Hell%27s_Kitchen_(American_TV_series)u0022u003eGordon Ramsay's Hell's Kitchenu003c/au003e American TV Show. u003c/liu003e