Instructions: Mix the juices in a saucepan and simmer to reduce to 2 cups of liquid. In a wok or skillet over medium heat, warm the coconut cream, and add the curry paste and ginger, and stir until the mixture becomes aromatic. Skim off and discard any oil that forms on the surface. Stir the curry mix into the juices, and then cool.

Will keep for 2 to 3 weeks in a refrigerator.

Comments: This is a simple, Thai-style, sweet and sour sauce. Note that it isnt pink!

This is primarily a salad dressing, but, since salads in Thailand are often cooked, even made from meats, the uses are somewhat wider than a simple dressing.

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