1 13.5 oz can unsweetened coconut milk
2 Tbsp. ginger, peeled and chopped
1 Tbsp. soy sauce
2 garlic cloves, crushed
1/2 cup fresh lemon juice
1/2 cup chicken broth or stock
1 Tbsp. rice wine vinegar
2 Tbsp. dark sesame oil
1 small red chili, split lengthwise
1/4 cup green onions, thinly sliced
1/2 tsp. red pepper flakes (optional for extra spiciness)
Whisk all ingredients in a medium bowl until well blended.