1 13.5-oz. can full-fat coconut milk
2 Tbsp. coconut or vegetable oil
1 Tbsp. curry powder
1 Tbsp. lemon zest
1 clove garlic, minced
1 tsp. turmeric
1∕8 tsp. red pepper flakes
2 Tbsp. soy sauce
1 Tbsp. brown sugar
• Scoop the thick cream at the top of the can of coconut milk into a small bowl and set aside. Save the liquid coconut milk for another use.
• In a medium skillet over medium heat, add the oil, curry powder, lemon zest, garlic, turmeric and red pepper flakes, and saute until fragrant, about 15 seconds.
• Whisk in the soy sauce, brown sugar and reserved coconut cream and continue whisking until the sauce thickens, about 3 minutes. Remove from heat.