Gather all ingredients before starting the recipe.

Heat oil in a medium sauce pan over medium heat.

Add finely chopped shallot and sauté until the shallots are soft, about 3-4 minutes.

Add grated garlic, curry paste, fish sauce and lime zest and stir to combine. Cook until the mixture becomes quite fragrant, about 4 minutes.

Add coconut cream, stir to combine with a whisk, bring to a simmer and then reduce heat and cook until reduced by half, about 20-25 minutes. Remove from heat and allow the sauce to come to room temperature.

Add agave or honey, lime juice, 1/4 cup cilantro leaves and blend until very smooth.

Drizzle sauce over the bottom of a serving platter and add grilled salmon, pork, shrimp or chicken.