Based on the success of last week’s Basil Ginger Meatballs, I was inspired to go a little further with the flavor combination.  As I mentioned before, combining the intoxicating aroma and savory flavor of fresh basil with the spice and zing of fresh ginger is one of my favorite culinary amalgamations.  Thus, when presented with the task of creating a vegetable side dish for dinner to accompany grilled steak, with no limitations before me and a neighbor’s garden of fresh basil, this marriage of tastes is exactly where I went again.

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Basil Ginger Coconut Sauce

2 Tbs. coconut oil
1/4 medium sweet yellow onion, minced
1 clove garlic, minced
2 tsp. freshly grated ginger
1/2 small serrano pepper or jalepeno pepper, seeded and  minced
1/4 c. full-fat coconut milk
2 Tbs. fresh basil, finely minced
2 tsp. Red Boat fish sauce
Juice of 2 limes

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Over medium heat, melt coconut oil in a medium to large size skillet.  Add minced onion and cook until translucent.  Add garlic, pepper, and ginger and continue to stir, cooking well, but careful not to burn the garlic or pepper.  Reduce heat to a simmer and add coconut milk.  Stir constantly for a few minutes to allow coconut milk to slightly reduce.  Remove from heat and add remaining ingredients.  Stir well.  Allow to sit 20-30 minutes (or even overnight) to allow flavors to fully develop.

I served my sauce tossed with steamed asparagus and then drizzled over the steak.  It was amazing.

Paired with fish, though, it won’t be just amazing, but it WILL be awesome!!


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