This is very similar to Thai Peanut sauce typically served with chicken satay, summer rolls, or lettuce wraps. Makes a great dip too. Freezes well and keeps for about a week in the refrigerator.
No-Peanut Sauce
Ingredients
1 T coconut oil
1 T Thai red curry paste
1 13.5-oz. can full-fat coconut milk
1 T honey (optional)
½ c pumpkin seed butter
2 tsp. fish sauce
1 T fresh lime juice or apple cider vinegar
Instructions
- In a medium sauce pan, heat the coconut oil over medium-low heat. Stir in the curry paste and heat until fragrant.
- Add the coconut milk and honey, if using. Stir and bring to a light simmer.
- Reduce heat to low, and allow to simmer for about 3 minutes. Remove from the heat
- Add remaining ingredients, stir until smooth.
I love nuts and have been a big peanut and almond lover until learning about oxidative. So it would be nice to enjoy watermelon and pumpkin seeds. Do you worry about pumpkin and watermelon seed omega 6:3 ratios?
Thank you
Yes, I believe that seed oils and seeds should be minimized. Seed oil are heavy in poly-unsaturated oils that can inhibit mitochondrial function (like a solvent) and may contribute to weight problems or fatigue. And, seeds also have lectins and other toxic elements that can be hard on the GI tract. Use pumpkin seeds in small amounts as a transition food as you find other things to eat. My recipes for pumpkin seeds use spices in hopes that a small portion will provide satisfaction. I don’t eat them because my digestion is better without them.