A quick and simple SUPER delicious nutritious Thai red almond butter curry sauce…that pretty much goes with everything!
I eat a heck of a lot of chicken, ground turkey and lean beef with a sprinkling of white fish on occasion and of course my much loved salmon. When I’m not recipe testing I tend to keep things super plain and simple. I either pan fry, boil and stick my protein of choice in the oven. Boiling chicken is by far the handiest option when I’m cooking multiple meals or components of them at once. A small chicken breast in a pot of boiling water cooks in about 12 –15 minutes max. My lazy approach is then to chop it with a scissors and through it into a box or bowl of veggies with either white rice or sweet potato.
When it comes to seasonings and sauces my basic go to options are smoked paprika, cumin, coriander, Meridians Green Pesto or a drizzle of melted coconut oil or nut butter of the day…I’m currently loving hazelnut butter with all things savoury! I also like to make a speedy little peanut butter sauce which is lower fat and higher protein with Sukrin peanut flour.
There was a time when I was completely caught up in cooking EVERYTHING from scratch which would have of course included making my own curry paste. If I can’t find a good clean ingredient list then I will make my own but the Thai Gold Red Curry Paste is pretty darn awesome so I always have a little jar of it in the fridge. It’s got just 7 ingredients, red chili, lemongrass, garlic, galangal (from the ginger family), salt, some spices and onion!!! You’d never make as a good a red curry paste as it!
I typically use almond butter in my curry sauce, though you could use sunflower seed butter to keep it nut free. I’ve also used almond milk in this particular curry sauce in order to keep the fats a little lower. The other higher fat option would of course be coconut milk and depending on the given day (high carb or high fat) I will use one or the other or sometimes a mixture of both. The thin unsweetened almond milk works perfectly well here. The almond butter thickens it just perfectly and adds a subtle richness.
Now my original plan was to have this recipe up for you right after Christmas so that you’d have something delicious to spruce up your leftover turkey. Christmas holidays and family time took precedence this year and took all unnecessary pressure off of myself to post recipes throughout the festive period. Heck even at this stage I’m not even sure anyone actually reads my posts so if I’m just doing it for myself then why not take some time out from it!
The gym is officially packed and people are scurrying all around getting in there healthy groceries and making every effort to meal prep. Depending on the person and their goals, there will be a great number of people that in an attempt to eat clean end up eating bland food which inevitably leads them to “cheat” come the weekend or as soon as anything half way tempting tempts their tastebuds. What you need when you’re endeavouring to eat healthier foods and clear out the refined processed foods of the festive period is something delicious, satisfying and wholesome aka made of real food ingredients! This sauce spruces up all the proteins, meat, poultry or veggie, whatever you’re preference. It’s also pretty delicious with hard boiled or even fried eggs. I usually make a double batch and keep leftovers in the fridge or sometimes even freeze some for a rainy/dull food day!
What’s your favourite homemade sauce to spruce up the basics?
Thai Red Curry Sauce
Prep Time: 5 minutes
Cook Time: 15 – 20 minutes
Keywords: sauce side gluten-free grain free low-carb low-sodium paleo soy-free sugar-free vegetarian almond butter tomato paste
Ingredients (Serves 4)
- 400ml (1 2/3 cup) unsweetened almond milk
- 125ml (1/2 cup) passata or canned tomatoes
- 2 tbsp (30g) almond butter
- 2 tbsp (25-30g) Thai red curry paste
- 2 tbsp freshly squeezed lime juice
- 5 drops liquid stevia or 1 heaped tsp stevia erylite
- 1 tsp minced garlic
- 125ml (1/2 cup) water
- 1/2 tsp Pink Himalayan rock salt to taste
- Serve over cooked protein of choice…chicken, white fish, prawns, lean beef strips…also delicious with hard-boiled or fried eggs!
- Cauliflower, basmati or jasmine rice to serve!
- Coriander to garnish
Pour the almond milk and passata or canned tomatoes into a small saucepan over high heat. When the almond milk mixture reaches a gentle simmer, add the almond butter, curry paste, lime juice, stevia, and garlic. Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.
Simmer for a further 4 minutes. When the sauce coats the back of a spoon, add small amounts of broth or water and whisk to adjust consistency depending on how you will use it and how thick you want it. If the sauce separates, just whisk vigorously to smooth it out again. You can also remove the pot from the heat and blend the sauce using a hand blender so that it’s super smooth.
Serve with cooked protein of choice over a bed of cauliflower, basmati or jasmine rice!
Keep this vegan-friendly by serving with tempeh or beans/lentils of choice.
Store leftover sauce in the fridge for up to four days or freeze for up to one month.