My love of sauce knows no bounds. Is a meal even complete without a sauce?! I know, I have a problem but that’s a different story for another day. Today I’m excited to share this spin on my almond butter sauce which is basically a spin on the OG peanut sauce that I’m obsessed with making. I’ve taken those bases and added a bit of coconut milk and red curry paste to really spice it up. This truly is such an easy sauce to whip together but trust me when I say it’s amazing on so many things! My personal favorite being spring rolls, which I will be sharing a new recipe for later this week.
The key to making this dipping sauce is right there in the title, red curry. You can use any red curry paste you like best, or make your own, but my personal favorite brand is Thai Select. Which should be accessible at most grocery stores. You can also find it online, here.
My fool-proof method to making this as quickly as possible would be to blend together all of the ingredients. However, I wanted to share something that’s actually capable of being made without a blender. Feel free to use a whisk or fork. I recommend starting with a base of hot water to yield the smoothest sauce without having to use a blender. This will melt the almond butter, coconut milk and help dissolve the red curry paste effortlessly.
For the best sauce ever be sure to make at least 3-4 hours in advance. Letting the sauce chill overnight is best to really give the spices a chance to develop. It will also thicken once fully cooled. If you’re in a hurry and want to use it right away reduce the amount of water slightly as needed to achieve the consistency you prefer.
You can check out more sauce recipes here. If you happen to give this red curry sauce a try be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Red Curry Dipping Sauce
Yield 1 1/2 cups
In a medium bowl add curry paste, coconut milk and hot water. Whisk together until smooth.
Add the remaining ingredients and whisk again until smooth. Taste and adjust as needed.
Transfer to an airtight container and store in the refrigerator for up to 7 days.
Sauce will thicken once chilled overnight. It’s best made a day in advance.
Courses Side, Appetizer