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Spicy Lemon Coconut Sauce


1 clove garlic, peeled

1 medium jalapeno (or serrano) chile, deseeded and chopped

1/2 teaspoon fine grain sea salt, plus more to taste

1 tablespoons sunflower oil

1 small bunch of scallions, thinly sliced (~8 scallions)

1/2 cup finely chopped cilantro

1 14-ounce can of coconut milk (full fat)

3 tablespoons freshly squeezed lemon juice, plus more to taste


In a mortar and pestle, smash the garlic and chile into a paste along with the salt. Alternately, you can use a food processor. Add the oil and the scallions, and smash or chop a bit more. Add the cilantro, pulsing the food processor (if you’re using it) just a few times.

Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. Store in a refrigerator for up to a week.

Makes about 2 1/2 cups.

Prep time: 5 min