I've been playing around with cooking with coconut milk and marinating meat in coconut milk. I threw this together the other day as a marinade and I thought it tasted so good that I didn't think marinating was enough, so I decided to use it as a grilling and dipping sauce. After marinating some pork chops, I poured the marinade into a sauce pan, boiled it down, added the juice of a lime for some tang, and chile paste made from reconstituted ancho and chipotle chiles for a little extra kick. I brushed it on the pork chops as they cooked and then served the remaining sauce over the chops. It's a really nice alternative to tomato and vinegar based BBQ sauces. —pigisyummy
1 or so cups of sauce
large garlic cloves, peeled
shallots, peeled and quartered
1 1/2 teaspoons
can unsweetened coconut milk
dried ancho chile
dried chipotle chile
In This Recipe
In a food processor, pulse the garlic and shallots until minced. In a mortar and pestle or spice grinder, grind up the coriander seeds until fine.
Add the coriander, salt, soy sauce, coconut milk, and sugar to the food processor and blend until smooth.
Marinate your meat in the sauce for at least 3 hours.
Clean your dried chiles and remove the seeds. Place them in a bowl and cover with boiling water for about 20min or until soft. Place the chiles plus a little bit of the soaking liquid in a food processor or blend and blend until smooth.
Remove meat from marinade and pour the marinade into a sauce pan with the blended chiles.
Bring to a boil and then reduce heat to a strong simmer. Squeeze in the juice of one lime and continue to simmer until the sauce thickens, stirring occasionally.
Brush the sauce on meat while it's cooking and/or use it as a dipping sauce.