SAVORY COCONUT CREAM SAUCE

Makes ½ cup Deep in the jungles of the elephant head–shaped country of Thailand there is a secret. For centuries the culinary geniuses who invented Thai cuisine have magicked together the spicy curries of India with the tropical flavors of the Pacific and a dash of Chinese cookery. The end result is food that combines rich spiciness with tropical playfulness. In honor of that tradition, we bring you a sauce that brings it all together. If all that doesn’t make any sense, just know that the people who eat this food also ride elephants—so they must be smarty pants who know what they’re doing! Try it on our Rat on a Stick or even with Fool’s Gold! INGREDIENTS • 1/3 C (35°F) coconut cream concentrate (alternatively, scoop the cream off the top of a can of full-fat coconut milk) • 2 Tbsp (30 ml) Thai roasted red chili paste • 2 tsp cumin • 1 tsp salt • 3 Tbsp (45 ml) water to thin INSTRUCTIONS AND HOW KIDS CAN HELP 1. Combine ingredients in sauce pan over medium heat, stirring constantly. 2. When a paste forms, let little hands add water slowly. 3. Once the sauce coats the back of a spoon, remove from the heat. 4. Sever warm, store chilled for up to several months.

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Savory coconut cream sauce is Thai inspiration in five ingredients: coconut cream concentrate melted with roasted red chili paste, cumin, and salt, then thinned with water until it coats the back of a spoon. It makes just half a cup, but that's plenty — this is the warm, lightly spicy drizzle that turns simple grilled meat into something you'll plan the week around.

Pro Tips

• Stir constantly over medium heat — the coconut cream concentrates and melts into a glossy paste before you ever add water, and walking away invites scorching.
• Add the water slowly, a spoonful at a time, and stop the moment the sauce coats a spoon; the full 3 tablespoons is a ceiling, not a quota.
• No coconut cream concentrate? Chill a can of full-fat coconut milk and scoop the solid cream off the top — the recipe's own workaround.
• Serve it warm — the sauce tightens as it cools, so reheat gently with a splash of water if it sits.
• Store it chilled, where it keeps for months; a small batch goes far because a thin ribbon flavors a whole plate.

Frequently Asked Questions

Is savory coconut cream sauce spicy?

Gently — two tablespoons of Thai roasted red chili paste give warmth rather than fire. Cut back to one tablespoon if you're serving heat-shy eaters.

What is coconut cream concentrate?

It's whole pureed coconut, sometimes sold as coconut butter. If you can't find it, the firm cream skimmed from the top of a chilled can of full-fat coconut milk substitutes directly.

How do I store the sauce?

Keep it chilled in a sealed jar, where it holds for months. It firms up cold, so warm it gently and whisk before serving.

What do I serve it with?

It was born for grilled skewers and simple roasted or grilled meats — anywhere a rich, spiced coconut drizzle can do the seasoning for you.

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