In a saucepan, add the melted butter, chili peppers
and garlic, and saute for 2 to 3 minutes. Stir in the
coconut milk, beanut butter, soy sauce, lime juice,
sesame oil, honey, and habanero sauce, and bring to a
simmer. Remove from the heat and transfer to a
serving bowl. Serve with grilled chicken, fish or
lamb, or serve as a vegetable dip.
