Alisa Turner - Integrative Health Coaching

You can TOTALLY just mix in a can of coconut milk and 1/2 jar of red curry paste and it will still be absolutely delicious, but if you want to do a little extra, try adding in some or all of the additional ingredients below: 


1 can light coconut milk
 3 T red curry paste (pretty much any grocery store should sell this near the Asian food)
 1-2 tablespoons peanut butter
 1 ½ tablespoons fish sauce (try to get a good quality, non-GMO fish sauce or make your own in your free time 😂)
 3-5 T lime juice
 2-3 T coconut sugar 
 2-3 tsp minced garlic
 1-3 tsp minced ginger
 up to ½ cup water or broth to thin and/or 1-2 T arrowroot, guar gum or non-GMO corn starch to thicken.

1. Pour the coconut milk into a small saucepan over high heat until simmering 

2. Add PB, curry paste, fish sauce, lime juice, coconut sugar, ginger, and garlic. Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.

3. Adjust consistency* depending on how you will use it (thinner for salad dressing, thicker for bowls or stir fry). If it separates, just whisk vigorously to smooth it out again.

*If too thick, add small amounts of broth or water and whisk. 

*If too thin, mix one of the thickeners above in a bit of water to create a slurry and GRADUALLY add to curry. It will thicken. 

4. Serve over rice, noodles, salad, stir fry, or thicken a lot and use as a dip for veggies! The options are endless.