Thick or thin, sweet or more savory, it depends on the dish or your mood. Multiple variations give this sauce depth and versatility. Add a little fish sauce and or a little bit of lime and you have another flavor. Omit the cornstarch for a thinner sauce.
Our favorite use for this sauce is on top of grilled corn. If the corn is in season, you will want a more savory flavor.
Scroll down to visually see the steps or Jump to the recipe.
Coconut Milk
Add the coconut milk to a small sauce pan.
Add the dry ingredients
Add the dry ingredients to the sauce pan.
Simmer
Simmer on medium-low heat for 5 minutes, allowing the sauce to thicken. Top with chopped scallions.
Top with scallions
It gives a little color and adds subtle flavor.
Spoon over the corn
Spoon a generous amount of sauce over the corn.
Mmm… Corn!!
Enjoy something different. It is great for a barbecue
Cambodian Coconut Sauce
Sauce Ingredients
- 14 oz can Coconut Milk
- 1 tsp Cornstarch
- 1/2 tsp Sugar
- 1/4 tsp Salt
Ingredients
- 2 – 8 ears Corn
- 1 Scallion (optional)
Prepare the sauce
- Add the sauce ingredients to a small sauce pan.
- Simmer on medium-low heat for 5 minutes, allowing the sauce to thicken.
- Immediately remove the sauce from the pan.
Sauce the Corn
- Generously spoon over corn, about 2 – 3 tbsp
Try the sauce on top of
- Corn
- Grilled vegetable bowls
- Desserts
