Coconut Butter Thai Sauce
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Cook time: 
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Serves: 2-5
please note that you can amend amount of red curry paste based on your taste preferences and either full or half-fat canned coconut milk works well
  • ½ cup coconut butter
  • ⅓ cup water
  • 1 can coconut milk
  • ½ cup honey
  • 1 full tablespoon red curry paste
  • 2 tbs apple cider (or white) vinegar
  • (dash of sea salt if desired)
  1. in a pot, bring all ingredients to a slow boil
  2. stir often with a whisk to avoid scalding milk
  3. let sauce rest, with heat off, to thicken once well mixed
  4. pour over a dish of vegetables and enjoy!
Recipe by Taste and See at