Serve this tasty Paleo satay sauce with Thai Beef Satay; it’s made from almonds instead of peanuts. It’s also a great dip for raw vegetables.

Serves:  15

Prep time:  5 minutes

Cook time:  35 minutes

Source:  Primal Cuisine: Cooking for the Paleo Diet

Ingredients

• 1/4 cup Mae Ploy Thai red curry paste (contains shrimp paste)
• 2 tablespoons Mongolian fire oil
• 1 tablespoon ground cayenne
• 1 tablespoon paprika (for color)
• 3/4 teaspoons ground cinnamon (I prefer Ceylon cinnamon)
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• 1/4 cup coconut aminos (or to taste)
• 5 cups homemade coconut milk
• 2/3 cups organic vegetable broth
• 2 tablespoons creamy almond butter

Directions

In a large saucepan, combine the curry paste, Mongolian fire oil, cayenne, paprika, cinnamon, cumin, cloves, coconut aminos and 1-3/4 cups of coconut milk. Bring the ingredients to a boil over medium heat and cook, stirring occasionally, for 5 minutes, until all the ingredients are well blended.

Add the vegetable broth and the remaining 3-1/2 cups of coconut milk, 1 cup at a time, whisking with each addition. Continue cooking the sauce, while boiling gently until it is reduced, about 25-30 minutes. Stir the sauce occasionally to prevent burning, adding more broth or water if necessary. At the end of the cooking time oil will appear on top of the sauce. Just before removing from the heat, whisk the almond butter into the sauce until well blended.

To serve, pour the warm sauce onto a plate and dip the grilled beef or chicken satay in the sauce.

See Also

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

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