Ingredients

The following ingredients have 6 Servings
  • 1/4 cup peanut butter (smooth (or almond butter))
  • 1/3 cup full fat coconut milk from a can
  • 1-2 tsp chile garlic sauce (found in Asian section of grocery)
  • 1 tbsp Low carb brown sugar (or Swerve ( white, brown, coconut sugar, or honey))
  • 1 tsp Tamari soy sauce ((or coconut aminos))
  • 1 tsp coconut oil ((or sesame oil, or olive oil))
  • 1/2 tsp Thai Red Curry Paste

Instruction

  • In a smallish microwave safe bowl, gently warm the peanut butter. Whisk in the chile garlic sauce, sweetener of your choice, and Tamari soy sauce. 
  • Put a small pan over medium heat and warm the oil. Add the Thai red curry paste and cook until very fragrant. Scrape the oil and curry paste into the bowl with the peanut butter and whisk to combine.
  • Slowly add the coconut milk to the peanut butter mixture while stirring with a whisk. Taste and adjust seasonings. (If it doesn't "pop" add a little more sweetener or a squeeze of lime or lemon juice. You can also add a little fish sauce or salt.) Serve room temperature or slightly warmed.
  • Makes just over 1/2 a cup, serving 4, at just over 2 tablespoons per serving. Refrigerate up to 5 days.