Almond Butter Curry Sauce

By Through The Kitchen
May 1, 2018
0 Comments
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This sauce is flavorful, comforting and versatile. I used this sauce to bring flavor to a broccolini and shiitake mushroom stir-fry, but it could be utilized in so many dishes to bring a deep, delicious flavor!Through The Kitchen

Advertisement

Makes: 1 cup
Prep time: 5 min
Cook time: 20 min

  • 1/2 tablespoon olive oil or coconut oil
  • 2 cloves of garlic, minced
  • 1/2 yellow onion, chopped
  • 1 tablespoon yellow curry paste (I used Mae Ploy Yellow Curry Paste)
  • 1/2 cup coconut milk (from a can) or almond milk
  • 1/2 cup low-sodium vegetable broth
  • 1 tablespoon almond butter (I used Trader Joe's brand, unsalted/crunchy)
  • 1.2 tablespoons maple syrup
  • 1/2 lime (juice)
  1. Heat a large rimmed skillet over medium heat. Once hot, add olive oil, garlic and onion to the pan. Sauté for 3 minutes, stirring frequently.
  2. Add yellow curry paste to the skillet and stir to coat the onions and garlic.
  3. Add coconut milk (or almond milk), vegetable broth almond butter and maple syrup. Whisk to combine, and once bubbling, reduce heat to low. Simmer for 10 minutes.
  4. Turn off heat and add lime juice
  5. Transfer the sauce to a high-speed blender and blend until smooth.
  6. Add salt and pepper to taste.
  7. Taste and adjust flavor as needed, adding more curry paste for spice or curry flavor, maple syrup for sweetness, or lime juice for acidity.
  8. This sauce goes great over any grain (rice, couscous, quinoa), rice noodles, veggies or meat. Because it is so flavorful, any veggies or meat prepared can be prepared very simply, either grilled, roasted or sautéed.

More Great Recipes:
Appetizer|Entree|Side|Gluten-Free|Make Ahead|Serves a Crowd|Vegan|Vegetarian