This sauce was served as an accompaniment to my Buddha bowl party. It’s great to just have a bowl of this hanging out in your fridge to dress up any bowl of rice, use as a dipping sauce for summer rolls, toss with pasta and some greens for a quick meal, or have it as an accompanying sauce for fried tofu. It’s super easy to make, and has a lot of my favorite ingredients (peanut butter, coconut milk, and Thai red curry paste).

Make some today, and store it in a mason jar in the fridge. You’ll thank me later!


Red Thai coconut curry sauce
Print Recipe
Servings Prep Time
3/4 cup 10 minutes
Servings Prep Time
3/4 cup 10 minutes
Red Thai coconut curry sauce
Print Recipe
Servings Prep Time
3/4 cup 10 minutes
Servings Prep Time
3/4 cup 10 minutes
Instructions
  1. In a small saucepan over med-low heat, add the olive oil. When it is hot, add the shallots, and saute for a couple minutes until soft. Add the coconut milk, red curry paste, and peanut butter, whisking until ingredients are incorporated. Add a pinch of sea salt and season to taste. Bring the ingredients to a simmer and turn off the heat.
  2. Transfer mixture to a blender and blend until smooth. Serve.
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