Side Items

Not-Quite Paleo Thai Curry Peanut Sauce takes several minutes to prepare.

Not-Quite Paleo Thai Curry Peanut Sauce takes several minutes to cook.

Not-Quite Paleo Thai Curry Peanut Sauce makes 1 servings.

The ingredients for Not-Quite Paleo Thai Curry Peanut Sauce are:

1 can Thai Kitchen Organic Coconut Milk (13.66 oz can)
2 cloves crushed Garlic
4 tbsp Natural Peanut Butter (Dry Roasted Ground Peanuts)
3 tsp Sriracha Hot Sauce (Rooster sauce)
2 tsp Ginger Root
2 tsp Curry powder
Lime juice of two small limes (about 2 tablespoons)
Zest of 2 small limes
1 large Egg, fresh, whole, raw
1 large Egg Yolk
1 1/3 cup Olive Oil

Here is how you make Not-Quite Paleo Thai Curry Peanut Sauce:

In a small saucepan, combine coconut milk, ONE clove crushed garlic, 3 tsp Sriracha (more or less to taste), peanut butter, ginger, and curry. Bring to a simmer over low heat and stirring regularly, reduce the mixture by about half. Remove from heat and let cool to room temperature. This process can be hastened by placing the saucepan in a bowl of ice water and whisking until cool.For the mayonnaise: In a food processor, combine 1 egg and 1 egg yolk, with lime zest, lime juice, and crushed garlic. While the food processor is running on high speed, In a SLOW, steady stream add the olive oil. (Any oil works in this recipe and substituting part of the olive oil with coconut oil would be a good choice. Just be sure to warm the coconut oil until it is fully liquid before adding to the food processor.) When all of the oil is added, the mixture should be nicely thickened.Combine the lime mayonnaise with the curry sauce and store in the refrigerator. Serving Size: 48 1-tablespoon servingsNumber of Servings: 1Recipe submitted by SparkPeople user SISTERSPITFIRE.

The nutritional information for Not-Quite Paleo Thai Curry Peanut Sauce is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 3,713.9

• Total Fat: 385.7 g
• Cholesterol: 370.0 mg
• Sodium: 584.7 mg
• Total Carbs: 39.5 g
• Dietary Fiber: 5.8 g
• Protein: 30.3 g