Does anyone remember the commercial for Frank’s Red Hot sauce with the little old (elderly) lady who passionately said “…I put that *hit on everything”? That’s exactly how I feel about this sauce because ever since I perfected the formula for this recipe I have been putting it on everything: chicken wings, chicken thigh skewers, prawns, and salmon. Next up is a pork loin I have in the freezer.
I think a deconstructed salad roll is in my future.
One more thing; double the recipe. Seriously.
Serves: 6 servings
Author: Cassie Elliott
Prep time: 10 minutes
Cooking time: 5 – 10 minutes
Paleo Coconut Thai Satay Sauce:
- 1/2 cup coconut milk
- 2 tablespoons almond butter
- 1 teaspoon red Thai curry paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fish sauce
- 2 teaspoons lime juice
- 2 teaspoons honey
- 1/4 teaspoon rice vinegar
- 1 teaspoon tapioca starch
- 2 Tablespoons water
Add the coconut milk, almond butter, curry paste, garlic powder, lime juice, fish sauce, honey and rice vinegar to a sauce pan and heat over medium heat until it comes to a low boil, stirring occasionally.
In a separate bowl mix tapioca starch and water together. Add 3 teaspoons to sauce to thicken if you want.
Brush onto wings or skewers or server as dip on the side!