1 teaspoon sesame oil
1 tablespoon garlic, minced
2 tablespoons ginger, minced
1 tablespoon jalapeno pepper, minced
1 12 oz can coconut milk, unsweetened
2 tablespoons lime juice, fresh
2 tablespoons cilantro. chopped
In a saucepan over medium heat, heat the sesame oil to almost smoking. Add ginger, garlic and chiles and sauté, stirring, until soft, about 2 minutes. Add coconut milk and lime juice and bring to a boil.
Reduce heat to low and let simmer for about 20 minutes, or until the liquid has been reduce by half. Remove from heat and stir in cilantro and cover to keep warm.
Recipe Source: Schlesinger - License to Grill