Shallots are a member of the allium family ... with the reduced stock and coconut cream and bring to a gentle simmer. Cook for about 20 minutes, until the sauce starts to thicken.

2. Meanwhile, in a medium skillet, heat the canola oil until shimmering. Add the shallots in a single layer and cook over moderate heat, stirring frequently, until they are golden, about 15 minutes.

shallots, thyme, butter, ½ tsp salt, and ¼ tsp pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet in a single layer. Cover tightly with foil; cook 15 minutes.

In a small saucepan just big enough to hold the chicken with an inch of space at the top, combine chicken stock, coconut milk, lime juice, ginger and shallots. Bring to a boil over high heat.

Return the sauce to a simmer and cook gently for 15 minutes ... oil to a large saucepan and heat to 325 degrees. Holding the shallots at the root end, slice very thinly on a mandoline.