1, 13 1/2 ounce can reduced-fat unsweetened coconut milk, like Thai Kitchen

2 medium size shallots, minced (approximately 1/4 cup)

1 garlic clove, minced (approximately 1 1/2 teaspoons)

1 teaspoon minced ginger

2 lemongrass stalks, bottom end only, cut in half lengthways then finely chopped (approximately 1/4 cup)

2 tablespoons lime juice, from approximately 2 juicy limes

1 tablespoon light brown sugar

2 teaspoons fish sauce

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

1/2 teaspoon chili powder, if desired

kosher salt, as desired

Method:

1.   In a medium size bowl, add coconut milk, shallots, garlic, ginger, lemongrass, lime juice, brown sugar, fish sauce, soy sauce, rice wine vinegar, chili powder (if desired), and kosher salt. Whisk until combined and adjust seasoning to taste with salt. If time allows, allow to sit in the refrigerator for 1 hour before use.

Kitchen Note:  For a little extra “heat”, finely mince 1 de-seeded jalapeno.