Thai food lovers, this one is for you! This sauce delivers a perfect fusion of traditional Thai flavors: coconut, ginger, lime, and lemongrass. It also incorporates our amazing new Watermelon Seed Butter for a solid dose of nutrition including iron, zinc, healthy fats and protein. Speaking of protein....
Are you on the black bean noodle wagon yet? These delicious, mildly flavored noodles contain 25 grams of protein per serving and a low in carbs. They are also neutral enough in flavor to soak up the flavor of this creamy lemongrass-infused thai curry sauce in the most dreamy way imaginable. Our Dastony Watermelon Seed Butter gives it an even richer, and more cream consistency, however you could also sub in cashew butter or even tahini. ENJOY!
Coconut Lemongrass Thai Curry Sauce with Dastony Watermelon Butter
Makes roughly 10-12oz
1/2 cup coconut milk - we used full fat from a BPA-free can
1 Tbs coconut aminos
1 tsp red curry paste
1 tsp toasted or raw sesame oil
1 Tbs + 1 tsp lime juice
1 inch knob fresh lemongrass, run through juicer*
1 inch knob fresh ginger, run through juicer*
1/2 tsp coconut sugar
Optional: 1 clove garlic
Extra Himalayan salt to taste
*If you don't own a juicer, you can blend your ginger and lemongrass with a splash of water until well pulverized, and then strain through a nut milk bag.
1. Blend all Ingredients until smooth. Optional: pour into a sauce pan and heat briefly to intensify the flavors even more. You can also water this down a bit if you want it to be more of a soup to pour over your noodles. The recipe above is rich and dense with flavor.
2. Pour liberally over cooked black bean noodles (or rice, kelp noodles, or even zucchini noodles also work!), and your choice of veggies such as kale, sprouts, sugar snap peas, etc.
Aren't using all the sauce? It keeps well in the fridge for up to a week, but will solidify due to the coconut milk. To turn back into a sauce simply warm on the stove top.