Peanut Coconut Curry Sauce

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 Asian flavors are offer a mosaic of sweet, sour, salty and heat. However, the art of achieving these authentic balances can be illusive and quite expensive. Many sauce recipes contain a long list of unfamiliar ingredients that send the shopper on a super market scavenger hunt, making the entire experience intimidating even for the most ambitious culinarian.  This is unfortunate because these savory dishes allow for the incorporation of unique tastes, colors and textures as well as nutrient dense foods. This recipe, and the other Asian inspired sauces found on this site, provide a traditional culinary experience without preservatives or many exotic ingredients. In this dish curry paste is most likely the most uncommon pantry item. It can be found in the international isle at most grocery stores. It has a very long shelf life and will not spoil while it waits for its next culinary service. This recipe substitutes coconut milk, a more traditional ingredient, for two more familiar ingredients, a dairy alternative and coconut flakes. Coconut milk can certainly be used if it is on hand. Any nut butter, such as peanut or almond, can be used in this recipe as long as it does not contain pro-inflammatory hydrogenated oil od any kind. The nutrition facts for this recipe is for 1/2 of the entire sauce. This recipe makes more then two servings, meaning the portion of sauce served on this dish will more then likely be less then what the nutrition information states.       

Equipment: Blender

Ingredients:  4 tbsp. Nut butter (Peanut or almond)
                         1 cup Flaxseed milk or other dairy alternative
                         4 tbsp. red curry paste 
                         2 tbsp. unsweetened coconut flakes (tightly packed)
                         2 tbsp. apple cider vinegar
                         2 garlic clove  
                         2 tbsp. honey
                         2 tsp. Sriracha or hot pepper (optional)    

Directions:  Add all of the ingredients to a blender and puree. Use the same day or store in an air tight jar in the refrigerator for later use. Make a large batch to keep on hand for convenient use. Refer to the Tofu Medley Stir Fry links on the Rx meals page for more instructions. 

Nutrition Facts
Servings 1.0
Amount Per Serving
Calories 415     
Total Fat 24 g     
 Saturated Fat 6 g     
 Monounsaturated Fat 11 g 
 Polyunsaturated Fat 5 g 
 Trans Fat 0 g
Cholesterol 0 mg     
Sodium 964 mg     
Potassium 257 mg     
Total Carbohydrate 45 g 15      
Dietary Fiber 4 g 17 %
Sugars 27 g
Protein 9 g     
Vitamin A 54 %
Vitamin C 6 %
Calcium 30 %
Iron 18 %

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA