Tropical Coconut Sauce

Ingredients

Coconut milk

1 can (13.5 oz)

Garlic

2 cloves, minced

Fresh ginger

1 tablespoon, grated

Lime juice

2 tablespoons, freshly squeezed

Soy sauce

2 tablespoons

Brown sugar

1 tablespoon

Red chili flakes

1 teaspoon (adjust to taste)

Salt

1/4 teaspoon

Cornstarch

1 tablespoon

Water

2 tablespoons (for slurry)

Instructions

1. In a medium saucepan, heat the coconut milk over medium heat, allowing it to warm up but not boil.
2. Add the minced garlic and grated ginger to the saucepan. Cook for about 2 minutes, stirring occasionally, until the mixture is fragrant.
3. Stir in the freshly squeezed lime juice, soy sauce, brown sugar, red chili flakes, and salt. Allow the mixture to simmer for 5 minutes, letting the flavors meld together.
4. In a small bowl, combine the cornstarch with 2 tablespoons of water to create a slurry. Mix until smooth.
5. Gradually pour the cornstarch slurry into the saucepan while stirring continuously. Continue to cook for another 2 minutes, or until the sauce thickens to your desired consistency.
6. Once thickened, remove the saucepan from heat and let the coconut sauce cool slightly before serving.