Brazilian Cuisine
Chili Coconut Sauce
Chili Coconut Sauce is a velvety, mildly spiced condiment with a rich, creamy texture, specifically crafted to pair with fish and shrimp. It beautifully anchors traditional Brazilian stews like moqueca and lifts any seafood dish. The luscious coconut milk base naturally softens the heat of the fresh red chili, creating a balanced, warming tropical flavor profile that complements the natural sweetness of seafood.
Dishday
Recipe overview
- Total time
- 15 min
- Prep
- 5 min
- Cooking
- 10 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 95 kcal
- Protein
- 1 g
- Fat
- 9 g
- Carbs
- 3 g
- Fiber
- 0.5 g
Step by step
Method
- 01
Cut the chili in half, discard all seeds and interior ribs to…
Cut the chili in half, discard all seeds and interior ribs to tame the heat, and finely mince the flesh.
- 02
Peel and mince the garlic
Peel and mince the garlic. Finely grate the fresh ginger root.
- 03
Heat the cooking oil in a small saucepan over low heat, add t…
Heat the cooking oil in a small saucepan over low heat, add the chili, garlic, and ginger, and sauté for 1 minute until fragrant.
- 04
Pour in the coconut milk, stir well to combine with the aroma…
Pour in the coconut milk, stir well to combine with the aromatics, and bring to a gentle simmer.
- 05
Reduce the heat to low and cook uncovered for 5-7 minutes, le…
Reduce the heat to low and cook uncovered for 5-7 minutes, letting the sauce reduce slightly and thicken.
- 06
Remove from heat, stir in the salt and fresh lime juice, and…
Remove from heat, stir in the salt and fresh lime juice, and let it rest covered for a couple of minutes before serving.
Dishday
Useful advice
Cooking tip
For an ultra-smooth finish, blend the sauce with an immersion blender after simmering. Keep some chili seeds if you prefer a sharper kick.
How to serve
Serve warm or at room temperature alongside white fish, calamari, or grilled prawns.
How to store
Keep in the fridge in a sealed jar for up to 3 days. Coconut milk solidifies when cold, so gently reheat the sauce before using.
Note
For an authentic Brazilian touch, substitute the neutral cooking oil with a teaspoon of dende (palm) oil.
