1carrotvery finely grated, I used a microplane grater for this
1tablespoonarrowroot or cornstarch
Combine all ingredients, except the cornstarch, in a medium saucepan and bring to a boil over high heat. Allow it to boil on high heat for 3 minutes, stirring occasionally. While this is boiling, whisk or stir together the cornstarch and 1 tablespoon of water.
After 3 minutes, slowly pour the cornstarch mixture into the boiling mixture on the stove. Stir to combine and reduce heat to a low boil. Allow it to boil, stirring frequently, for 2 more minutes. Taste and add more chili paste if desired. Remove and discard the garlic. Serve warm or allow to cool and refrigerate until needed. Sauce can be served hot or cold. Enjoy!