I have been using this all purpose sauce for cooked chicken, pork and it also works great with shrimp, as well as ground beef or turkey. I do not have carb counts, so cannot say how induction friendly this would be, but could not be easier to put together. I have also seen it with the addition of peanut butter:

1 (14 oz) can of coconut milk
1 tsp Siracha chili paste (or some kind of heat, to taste)
1 TBS brown sugar sub
1 TBS fish sauce
! TBS lime juice

Bring 1/4 cup coconut milk and chili paste to boil in large pan or skillet, use medium heat and whisk constantly for 5 minutes, this will thicken it a bit. Right in the can of remaining milk, add the fish sauce and brown sugar sub, mix with a spoon, and pour in the skillet. Add in your cooked meat, stir for about 5 minutes on low heat. At the last minute, add in your lime juice and simmer for another minute.

If you can eat peppers and onions, it is lovely with stir fried chunks of
peppers, onions and topped with sliced green onions and fresh basil.