Here's a "eurasian" sauce that's pretty nice with Basmati rice and either tofu or chicken..
Fry chili and garlic in a small pan with some genuine olive oil until they're caramel-coloured
150g coconut milk/cream
1 big spoon of (spicy, if you please) soy sauce
1-2 spoons of peanut butter
1 spoon of agave nectar
add salt if the soy sauce couldn't give enough spice.