A yummy versatile, Whole30 compliant sauce that can be used to make a Thai almond curry flavor for any meat and/or vegetable combination.
Thai food is one of my family’s favorite cuisines. Just can’t get enough of the curry flavor. And hence, I have a number of go-to Thai recipes, like this peanut satay sauce, or multiple almond butter sauces such as this, or this …
But, this sauce, this yummy Thai almond curry sauce, is to die for.
This has to be one of my absolute favorite sauces that I use in a multitude of ways. Most of the time it’s with just vegetables, to make an awesome Thai curry for my lunches. But you can also use it as a pizza base sauce, a dipping sauce for chicken tenders, or a marinade for whatever meat (or vegetables) take your fancy!
Most times, I’ve added whatever veggies I’ve had lying around, so it’s a combination of sweet potato, zucchini, mushrooms, red pepper and spinach. For me, the staples are sweet potato and spinach, but I’ve also done this sauce with chicken and other veggies such as broccoli, peas, corn, carrots (veggies that the rest of my family will enjoy!). Give it a go and let me know what you think!
Thai almond curry sauce
(Paleo, Whole30, gluten-free, dairy-free)
Ingredients
- 1 clove garlic minced
- 3/4 cup almond milk
- 1/2 cup almond butter
- 1 tbs coconut aminos
- 1 1/2 tbs ground ginger
- 1 tsp curry powder
- 1/2 tsp chili powder
- 2 tbs apple juice
Instructions
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Mix all ingredients together thoroughly and use with whatever meat/veggies you desire.
