Coconut Ginger Sauce

Heat the oil in a heavy frying pan over a low heat. Add the garlic, ginger, galangal, and lemongrass. Saute gently over medium heat for 6-8 minutes, stirring until softened and fragrant but not colored.

Add the hot water, bring to a boil then add the salt and sugar. Lower the heat and simmer for another 20 minutes until reduced by half.

Stir in the coconut milk, heat for another 2 minutes, and remove from the heat. Add the chopped cilantro. Check the seasoning before serving and adjust if necessary.

Makes 2 1/4 cups.