Spicy Lemon Coconut Sauce

I am really enjoying this unusual sauce. I initially used it to simmer mushrooms, spinach and tofu and tossed everything with cooked soba noodles. I loved all of the flavors together, but I thought that the sauce needed an additional kick. Perhaps adding another jalapeno would help. I plan to use the sauce again to simmer mushrooms, kale, and chickpeas. Heidi recommended using full fat coconut milk, but all I could find was reduced fat. I imagine that using the full fat milk would make for an improved, creamier sauce. I will be trying this recipe again.