This five-minute Panang curry sauce comes together in a flash and is delicious over Asian noodles or stir-fries with rice. Because it’s so rich, I often just serve it over steamed rice and vegetables, as it adds so much flavor and depth!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Sauce
Cuisine: Thai
Servings: 8
Calories: 210kcal
Author: Tess Challis
Ingredients
14ounce cancoconut milk, full fat
¼cupsugaror ¼ cup plus 2 tablespoons of coconut sugar
¼cupred curry paste
¼cuppeanut buttersmooth
4large clovesgarlicpeeled
1teaspoongrated lime zest
1teaspoonsea salt
2tablespoonscoconut oiloptional
Instructions
Place all of the ingredients in a blender and process until smooth and emulsified. Store in an airtight container, refrigerated, for up to two weeks. To serve, simply reheat over low heat until warm.