This sauce can be used with vegetarian or meat dishes. Nice with chopped fresh cilantro to garnish.
Author: Mary Gillespie
1cupcanned coconut milk
3tablespoonssweet Asian chili sauce
Combine all ingredients in food processor bowl and mix thoroughly. Sauce will thicken a bit as it sits.
Serve at room temperature, or warm briefly.
Sauce will keep in the fridge for about 1 week. It may need to be thinned out after being in the fridge. Use a tablespoon of water to thin as needed.
I use dried garlic in this recipe, as I find fresh garlic gets overpowering if the sauce is stored in the fridge. If you prefer, substitute 2 cloves of minced garlic for the dried, and fresh grated ginger for the dried ginger.