Instructions

1. Combine all ingredients in a large pot and bring to a gentle boil stirring frequently. *Lemongrass can be minced but I use it like a cinnamon stick (chop off the top portion, peel one layer and put into sauce whole.
2. Reduce heat and simmer until sauce is thickened and flavours have time to meld together. (Typically an hour or more)
3. This sauce improves with time so try and make it the day before and refrigerate. Freeze extra sauce in ice cube trays and use as required. Great for omelettes, curried chicken over rice, pan seared scallops or whatever you can envision. Enjoy!