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Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.9 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
Heat the garlic-infused oil in a small saucepan over medium heat until shimmering. Add the chopped chilies and scallion greens and cook, stirring frequently, until softened and fragrant, about 2–3 minutes.
Add the coconut cream, fish sauce, maple syrup, ground ginger, and salt to the pan. Stir to combine and bring to a gentle simmer over medium-low heat, then cook until the mixture is slightly reduced and the cream is no longer raw-tasting, about 5 minutes.
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