Ingredients

• 2 Tbsp Butter
• 1/3 of a bell pepper sliced into thin batons, then cut in to quarters
• 2 green onion stalks, sliced thinly
• 2 cloves garlic, pressed/minced
• 1/2 cup chicken or beef stock
• 1/2 Tablespoon kosher salt
• Zest from 1/2 a lime
• Juice from 1 lime
• 14oz can of coconut milk
• 2-3 Tablespoons of fresh cilantro, chopped (I use one handful)

Instructions

In a sauce pan over medium heat, melt the butter and saute the bell pepper bits, garlic, and green onion until fragrant (~30 seconds to 1 minute).

Add the stock to the pan to deglaze and simmer until the sauce is reduced by about half.

Add the entire can of coconut milk and stir to combine. Add the salt.

Simmer ingredients together until well incorporated and the desired texture.

Turn off heat and add the lime zest, lime juice and cilantro. Stir well to combine.

Variations

Ginger mango sauce

Add in 2 tsp of grated ginger at the start when sauteing. Add small cubes of mango when adding the lime zest, juice, and cilantro.