Coconut-ginger sauce with lemongrass and coriander
4 servings
25 minutes
Coconut-ginger sauce with lemongrass and coriander is a refined blend of Eastern aromas and rich flavors. Its roots trace back to Japanese cuisine, where special attention is paid to the balance of taste and texture. The thick, silky coconut sauce is infused with the warmth of ginger, the mild spiciness of galangal, and the freshness of lemongrass. Cilantro leaves add brightness while white pepper gives a hint of heat. This sauce perfectly complements rice dishes, seafood, and poultry, adding an exotic touch. It serves well as a marinade base or as a delicate sauce for roasted vegetables. With its depth of flavor and pleasant aroma, it will adorn any table, creating an atmosphere of comfort and enjoyment.
1
Heat oil in a pan over low heat. Add minced garlic, grated ginger, galangal, and finely chopped lemongrass. Sauté for 6-8 minutes until soft and fragrant, but do not let it brown.
- Vegetable oil: 4 tablespoons
- Garlic: 3 cloves
- Ginger root: 1 piece
- Galangal: 1 piece
- Lemongrass: 4 stems
2
Pour in hot water, bring to a boil, and add salt and sugar. Reduce heat and cook for 20 minutes until the volume is reduced by half.
- Water: 500 ml
- Salt: 1 teaspoon
- Sugar: 2 teaspoons
3
Pour in the coconut milk, cook for another 2 minutes, and remove from heat. Add chopped coriander and white pepper. Salt to taste if needed.
- Coconut milk: 200 ml
- Cilantro (coriander leaves): 2 tablespoons
- Ground white pepper: to taste
