1 can (14 oz/398 ml) coconut milk

1 1/2 tsp cornstarch

1 tbsp finely chopped fresh lemongrass

1 tbsp finely chopped fresh ginger

1 clove garlic, finely chopped

1 tsp curry powder

1 tsp (5 ml) sambal oelek

1 tbsp (15 ml) canola oil

2 tbsp chopped cilantro

1 tbsp (15 ml) lime juice

Salt and pepper

In a bowl, combine the coconut milk and the cornstarch. Set aside.

In a small saucepan over medium heat, soften the lemongrass, ginger and garlic in the oil with the curry powder and sambal oelek.

Add the coconut milk mixture and bring to a boil, whisking continuously. Simmer for 2 to 3 minutes, or until the sauce thickens slightly. Add the cilantro and lime juice. Season with salt and pepper. Remove from the heat and let cool.

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