Coconut Curry Sauce
This silky-smooth curry sauce is great to drizzle over a bowl of roasted veg and beans, or toss into a curry with couscous. It’s also really nice as an alternative sauce with rice noodles, such as for Pad Thai. If you want to make this a thick dressing, stir in 2 tablespoons creamy peanut butter or tahini.
Servings: 8 ounces
Ingredients
- 3/4 cup coconut milk
- 1 Tbsp curry paste, or 1-2 tsp curry powder
- 1 Tbsp unrefined sugar
- 1 Tbsp lime juice, or lemon
- pinch sea salt
Instructions
- In a small bowl, whisk together the coconut milk, curry paste, sugar, and lime juice. Season to taste with salt. Store in an airtight container in the refrigerator for up to 1 week.
Notes
Curry paste is available in the Asian section of most grocery stores; the red variety is slightly spicier than the green.
Nutrition
Calories: 47kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.0004g | Sodium: 49mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 2g | Vitamin C: 0.8mg | Iron: 0.2mg
