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Ingredients
2 14-ounce cans coconut milk, unopened
2 teaspoons rice vinegar
2 teaspoons sugar
2 red Thai chili peppers, seeded and minced
2 cloves minced garlic
2 tablespoons lime juice
¼ cup fish sauce
Nutritional analysis per serving
19 grams carbs; 822 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 75 grams saturated fat; 85 grams fat; 2879 milligrams sodium; 10 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the cans of coconut milk in the refrigerator and chill for 30 minutes. Open the cans and use a spoon to remove the thick cream at the top of the cans. Measure ½ cup of the cream and reserve remaining coconut milk for another use.
- Step 2
Combine the ½ cup of coconut cream and the remaining ingredients and stir until the sugar is dissolved. Serve as a dipping sauce for meats and salads.
Private Notes