Step 1

In a small saucepan over medium heat, combine the coconut milk, chili paste, fish sauce, salt, and coconut sugar. Bring to a boil, then reduce heat to low and simmer. Whisk semi-frequently until the sauce thickens and reduces almost by half—8-10 minutes.

Step 2

Add the coconut oil and whisk until combined. Finish by mixing in the lime juice and zest and tasting for salt. Serve hot over chicken, rice, or sautéed veggies.