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My husband and I love curry sauce. We can eat it on anything: chicken, fish, or veggies. The only thing I don’t like about it, is making a true, authentic curry sauce can be time consuming. I usually only make the long recipe once or twice a year. My normal go-to recipe is this very simple sauce. It takes around 20 minutes from beginning to end and is is very flavorful. Also lately I’ve been cheating by using Entube Chili Paste. It is quick and easy, which is perfect for a busy weekday.
I don’t always have a meal in mind when I make this. Sometimes I’ll just make it and use it on whatever I feel like as the week moves on.
P.S. This recipe is Whole30 compliant, paleo, and vegan.
- 1 can full fat coconut milk
- 1-2 T red curry paste I use 2T
- 1 T almond butter or sunflower seed butter
- 2 T lemon juice
- 1 tsp garlic, minced
- 1/3 cup chopped onion or 1T dried onion flakes
Whisk all ingredients together in a saucepan. Let simmer 10-15 minutes.
On the recipe I noted to use a whisk to mix all the ingredients together. If I'm feeling energetic, I will pour everything in my blender and pulse until the almond/sunflower seed butter is smooth, before transferring it to a saucepan. It does mean one extra dish to clean.