Published May 1, 2011. From Cook's Illustrated.
In lieu of the chemical emulsifiers that manufacturers rely on to built viscosity, we came up with an unconventional thickener to use in our Coconut–Red Curry Grilling Sauce recipe: caramel. It was super-adhesive, tacky, and quick to prepare. We also wanted our Coconut–Red Curry Grilling Sauce recipe to have a balance of sweet-tangy flavors and a spicy kick, so we paired coconut milk with red curry paste and then rounded it out with lime zest and fish sauce.