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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.
Nutrients per serving (% daily value)
Nutritional information is based on the entire recipe.