In a large skillet, melt the butter with the olive oil over medium heat. When hot and bubbly, add the ginger, garlic, smoked paprika and coriander. Stir to combine and cook for 1 minute to let the flavors bloom.
Add the chicken broth and bring the mixture to a boil, stirring to combine all the ingredients and to add bits that are stuck to the bottom of the pan. Then add the coconut milk, sweet chili sauce, soy sauce and brown sugar. Return to a boil. Cook for 10-15 minutes, stirring occasionally and maintaining a boil. If the sauce threatens to boil up too high, reduce the heat a bit. If the sauce seems thin, keep boiling till it gets thick and creamy. This may take different amounts of time depending on how hard your boil is.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
Nutritional information is based on using light coconut milk.