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
Recipe by The Plant Philosophy at https://theplantphilosophy.com/red-curry-dipping-sauce/