Coconut Chili Sauce

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Now that the Thai Chili Sauce has been made it’s time to put it to good use in a flavorful sauce that I like to use to cook rice or spoon over steamed vegetables or Soy and Nut burgers. It makes ordinary rice or vegetables seem like a special treat and the Soy and Nut burgers even yummier than they are on their own.

Kristy

Ingredients:

• 1 cup unsweetened lite coconut milk
• 1-4 tbsp Thai Chili Paste (start with one and add more until you reach your desired level of heat)
• 1 fresh lime, juiced
• 1-2 tbsp raw honey or coconut nectar
• sea salt to taste

Preparation:

1. Combine all of the ingredients in a small sauce pan and heat over medium heat until simmering.
2. Reduce heat to maintain a light simmer and cook 5-10 minutes until the sauce thickens slightly.
3. Serve over cooked vegetables, bean burgers or fish.

Nutritional Info: