Combine all the ingredients in a blender and puree until smooth. If the sauce is too thick, add additional coconut milk until the consistency is right.
Serve immediately, or store in the refrigerator in a covered container for up to 2 weeks.
To make it spicier, add additional Thai chilies.
Add additional coconut milk to thin the sauce if needed.
It can be stored in the fridge in a covered container for up 2 weeks.
You can substitute jalapenos for the Thai chilies if you can't find them. You can also just use 1 tablespoon of chili garlic sauce.
To freeze: Put the sauce in a sealed container and freeze for up to 3 months. I recommend freezing it in portions so you don't have to thaw out the whole big batch. Thaw in the fridge overnight and use.