Lemongrass Chili Sauce

Ingredients:

- 2 stalks lemongrass, finely chopped (tender inner parts only)

- 2-3 red chilies, chopped (adjust to your heat preference)

- 2 cloves garlic, minced

- 1 tablespoon fresh ginger, grated

- 1/4 cup lime juice (freshly squeezed)

- 1 tablespoon fish sauce (or soy sauce for a vegetarian version)

- 1 tablespoon brown sugar or palm sugar

- 1/4 cup coconut milk

- 1 tablespoon vegetable oil

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1/4 cup fresh cilantro, chopped (optional, for garnish)

Instructions:

1. In a small food processor or mortar and pestle, combine the lemongrass, red chilies, garlic, and ginger. Blend until a smooth paste forms. If needed, add a little bit of water to help blend the ingredients.

2. Heat vegetable oil in a small saucepan over medium heat. Add the lemongrass-chili paste and cook for about 2-3 minutes, stirring constantly until fragrant.

3. Stir in the lime juice, fish sauce (or soy sauce), brown sugar, and coconut milk. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

4. Add salt and pepper to taste. If you prefer more heat, you can add additional chopped chilies or chili flakes.

5. Remove from heat and let the sauce cool slightly before serving. Garnish with fresh chopped cilantro, if desired.

6. Serve the lemongrass chili sauce as a dipping sauce for grilled meats, vegetables, or as a dressing for salads.

Storage Information:

Store leftover sauce in an airtight container in the refrigerator for up to 1 week. Reheat before serving if needed.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6

Calories per serving: Approximately 50