Coconut Turmeric Sauce

You will want to put this Coconut Turmeric sauce on everything you can. It’s super easy to make and you can bottle leftovers and use a few days after when refrigerated. Addictively delicious, use for drizzling or dipping on or in your favorite foods.

Print Recipe

Prep Time 5

Cook Time 10

Total Time 20

Course dinner

Cuisine American

Calories 110 kcal

Ingredients

1 cup canned coconut milk full fat
1/2 cup organic chicken broth
1/4 cup cream of coconut
1 tsp Origine organic ground turmeric
1 tsp Thai roasted red chili paste
1/2 tsp minced garlic
1/2 tsp Chinese five spice powder
1/2 tsp cream of tarter

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions

Add all ingredients to a small saucepot and stir together.
Bring to a boil over medium-high heat, then stir and reduce to medium-low and simmer for an additional 7-8 minutes, stirring occasionally. (Sauce will slightly thicken, but not much.)
Let cool for 5 minutes, stir and then serve over food or use as dipping sauce.

Nutrition

Calories: 110kcalCarbohydrates: 7.3gProtein: 0.92gFat: 9gSodium: 76mgFiber: 0.7gSugar: 5.7g

Keyword coconut, turmeric, coconut turmeric sauce, homemade recipe, easy to make, vegan, dairy free, dairy free sauce for dipping chicken or shrimp

Tried this recipe?Mention @inspirationapron or tag #inspirationapron !