Penang Curry Sauce

Ingredients

  • 1 can of coconut milk (14 ounces, full fat)
  • 1/4 cup of coconut sugar
  • 1/4 cup of peanut butter (smooth)
  • 2 tablespoons of red curry paste
  • 2 tablespoons of coconut oil
  • 4-5 cloves of garlic
  • 1 lemon, grated for zest
  • 1 mandarin orange, grated for zest
  • 1 thumb sized piece of ginger, peeled and sliced
  • 1 teaspoon of Himalayan salt

Instructions

  1. Combine all the ingredients in a blender or food processor.
  2. Blend or process the mixture for a couple minutes on the high setting.
  3. Once the consistency of the sauce is smooth with no lumps, it is done.
  4. Store the sauce for later use or use it immediately in whatever you have prepared.
I love to toss it with hot bean thread noodles, prawns or chicken and snow peas. Great to add over rice or zoodles. 

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