Skip to main content
Epicurious
Bon Appétit

Lemongrass and Cilantro Sauce

By Jeanne Thiel Kelley

3.3

(11)

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

1/2 cup (or more) canned unsweetened coconut milk*
1/2 cup fresh cilantro leaves
3 tablespoons chopped tender inner stalks lemongrass (from about 2 stalks)
2 large green onions, coarsely chopped
2 large jalapeño chiles, seeded, coarsely chopped
1 garlic clove, peeled

Preparation

  1. Step 1

    Combine 1/2 cup coconut milk and all remaining ingredients in blender. Puree until smooth. Thin with more coconut milk by teaspoonfuls for desired texture. Season to taste with salt and pepper. Can be made 1 day ahead. Cover; chill. Bring to room temperature; stir before serving.

  2. Step 2

    *Available at most supermarkets and at Asian markets.

TagsSauceCoconut MilkCilantroHerbs & SpicesLemongrassScallionOnionRoot VegetableVegetableJalapeñoChileDairy FreeVeganVegetarianNut FreeGluten FreeEasyQuickNo-CookBlenderBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.