3 to 5 medium sized ripe Habanero Peppers (topped and minced)
5-6 large garlic cloves (peeled and minced)
3-5 ozs fresh ginger (peeled and finely shredded)
1 cup of pineapple juice
1 tbs +/- of soy sauce (to taste)
½ cup coconut milk
2 tsp oil (peanut or vegetable)
Heat a sauce pan to medium-high heat, add oil, add peppers, garlic and ginger, saute until peppers are translucent, add pineapple juice reduce heat to medium and cook down until sauce begins to thicken, slowly add coconut milk and continue to reduce, add soy sauce to taste, enjoy!