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.
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
- 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.