Creamy Thai Coconut Lime Sauce

Ingredients -- Vegan

1 can (~13.66 oz) Thai Coconut Milk
2 Tbsp Coconut Oil, divided
1/2 small onion, minced
2 cloves Garlic, minced
1 tsp. Kosher salt, divided
one 1/2" (half-inch) piece of fresh Ginger, grated
1 Tbsp fresh Lime juice, plus lime wedges for serving
2 Tbsp chopped fresh Basil
1 Fresno chili, seeded and chopped (for garnish)

Heat a pan to medium and add oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt. For texture, consider unsweetened coconut flakes? When serving on a meal such as noodles, garnish with basil and Fresno chili, and serve with lime wedges.