When I dip, you dip, we dip! Especially if we’re dipping into this red curry and almond butter sauce. I love to pair it with spring rolls, but it’s an excellent accompaniment to sliced veggies and many other dishes. To allow the flavors to combine and intensify, make this sauce several hours or a day in advance. It’s rich and creamy and will thicken when refrigerated, so if using as a noodle bowl dressing, you may prefer to thin it out with water. Whether you drizzle it or dip into it, this red curry sauce recipe is a winner either way!
Red Curry Almond Butter Sauce
Servings 4
Calories 164 kcal
Ingredients
- ½ cup hot water
- 4 Tbsp. unsweetened coconut milk
- 3 Tbsp. red curry paste
- ¼ cup almond butter or sunflower seed butter for nut-free version
- 2 Tbsp. coconut aminos or tamari
- 2 Tbsp. fresh lime juice
- 1 Tbsp. sriracha adjust to taste
- 1 Tbsp. coconut sugar
- Salt to taste
Instructions
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In a medium bowl, combine hot water, coconut milk and curry paste. Whisk until curry paste is dissolved.
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Add remaining ingredient and combine until fully incorporated and smooth. Taste and adjust.
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Store refrigerated for up to a week in an airtight container.
Recipe Notes
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Nutrition Facts
Red Curry Almond Butter Sauce
Amount Per Serving
Calories 164
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g20%
Sodium 277mg12%
Potassium 156mg4%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Protein 4g8%
Vitamin A 1746IU35%
Vitamin C 6mg7%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.