How to Make It
Heat oil in a skillet over medium. Add ginger and garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add curry paste; cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Whisk in coconut milk; bring to a simmer over medium-high and cook, whisking occasionally, until smooth and heated through, about 3 minutes. Serve immediately or let cool and refrigerate for up to 2 days. Reheat over low before serving.