thai coconut sauce
thai coconut sauce
thai coconut sauce

Thai Coconut Sauce

A rich and creamy blend of coconut milk, basil and Thai spices. This mild but flavorful curry will make a great meal for the entire family!

Regular price
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  • Paleo-Certified
    Paleo-Certified
  • Keto-Certified
    Keto-Certified
  • Gluten-Free
    Gluten-Free
  • Non-GMO
    Non-GMO
  • Soy-Free
    Soy-Free
  • Dairy-Free
    Dairy-Free

Clean Ingredients. Full Flavor.

Nutrition Facts
Vitamin D 0mcg 0% • Calcium 11mg 0% • Iron 0mg 0% • Potassium 53mg 2%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Coconut Milk (Coconut Cream, Water), Water, Coconut Sugar, Lime Juice Concentrate, Spices, Ginger, Tapioca Starch, Basil, Yeast Extract, Dehydrated Onion, Dehydrated Garlic, Sea Salt, Lemongrass Puree (Lemongrass, Water), Turmeric, Xanthan Gum, Citric Acid, Black Pepper, Monkfruit Extract.

Allergens

Coconut

How To Cook With Kevin's Sauces?

Customer Reviews

For Thai Coconut Sauce


Customer Reviews

Based on 147 reviews
97%
(143)
3%
(4)
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N
N.G.
The best

This is what made me fall I love with Kevin’s products

J
Jennifer Littlefield
Thai sauce

We love this sauce with chicken. It is so tasty we could eat it every day.

J
JG
Absolutely Fantastic

We adore this sauce. Great with nearly anything. Our favorite ... chunks of seared chicken and broccoli florets.

E
Elisa Fireman
Another winner!

This is so delicious. I use it with chicken, shrimp and even eggs!

C
Cathy G
Absolutely delicious.

There is so much flavor and aroma packed into this sauce it is unbelievable. It's excellent on chicken but we tried something a little different and it's such a hit I am going to have to do it again.

You'll need a pound of shrimp (peeled and deveined), about a half pound of broccolini (chopped), a medium red bell pepper (diced into decent sized chunks), and about a cup of carrot chips (I cut the chips in half or quarters so they'd be smaller and cook faster). Heat 2 tablespoons of olive oil in a skillet over high heat. Once it's hot add all the veggies and cook, stirring occasionally, until the veggies are barely fork tender (took about 5 minutes for me). Turn the heat to medium high then add the shrimp. Cook, stirring occasionally, until the shrimp is pink and opaque. Should only take a few minutes. Turn the heat to low and add the sauce. Stir everything together so the shrimp and veggies get nicely sauced and everything is warm, about 2 minutes. Dig in!