- Skill Level: Easy
- Cost: Moderate
- Favorited: 103 Times
Can be made ahead of time.
This popular Southeast Asian sauce is excellent with grilled chicken, flank steak, lamb chops, pork loin, or even fish and shellfish. It makes a great dipping sauce for all manner of kabobs.
In a small saucepan, combine all of the ingredients and bring to a boil over medium heat, stirring often. Simmer, stirring occasionally, for 2 minutes to combine well.
To serve, reheat gently, whisking in a bit of water as needed for a spoonable consistency. Store in a jar in the refrigerator. It will keep for up to 4 months.
If you use canned coconut milk rather than cream, you may want to add a bit more sugar.
Nutritional information is based on the entire recipe.
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