This is one of my favorite sauces to make because its super quick and easy. And mostly because it satisfies my love of thai food.
1 (15 oz) can of light coconut milk
1 tbsp of thai red curry paste
2 tbsp of brown sugar (turbinado) *
Juice from 1 lime, freshly squeezed (optional)
Combine all the ingredients in a pan and bring to a low boil. Stir to dissolve the sugar and red curry paste. Remove from heat when the sauce is heated through.
If you want to skip the sugar, you can use 1/4 cup of raisons or 4 medjool dates (pitted). In a blender, blend coconut milk with the dried fruit before cooking it in the pan.