Using Almond Sauce instead of peanut sauce as an accompaniment with Thai dishes such as salad rolls and sate skewers loses none of the savory goodness. Sure. You could probably buy a bottle, but it’s more fun to make your own.

Almond Sauce Prep Time: 15 min
Cook Time: 40 min
Ready In: 55 min

Servings: 20

5 oz roasted, unsalted Almonds
4 cup unsweetened Coconut Milk
2 tbsp Red Curry Paste
1 tbsp Honey
3 tbsp Lemon Juice
3 tsp Fish Sauce

Blend the nuts in a coffee grinder, in small batches, until they are the consistency of fine meal.
In a large skillet, combine 1/2 of the coconut milk with the curry paste; cook over high heat until the mixture separates.
Then reduce heat, add the remaining ingredients plus the rest of the coconut milk, and heat over medium heat for 15 to 20 minutes, stirring occasionally.
Remove from heat and allow to sit for 20 minutes before serving.

Tips & Notes
You could try other roasted nuts instead of almonds. This recipe is easily cut in half to make a smaller amount of sauce. If this version is too spicy, reduce the amount of red curry paste.
The core ingredients in red paste are dry chili pepper, shallot, garlic, galangal, lemongrass, cilantro root, peppercorn, coriander, salt, shrimp paste and kaffir lime zest. It does not take long to prepare. Most of the work involves pounding and grinding down the roughly one dozen ingredients that are needed, and mixing them into a paste.
Red is not the only color for curry paste. The paste also comes in green, yellow and orange – or “sour” – varieties. Green is considered the hottest flavor. Yellow is more mellow, a kind of a sweet-spicy flavor, while orange serves as a watery base for fish and pork.
Fish sauce is that salty, smelly brown liquid made from fish that is the single, most important flavoring ingredient in Thai cooking (also well-loved in Laos, Cambodia, Vietnam, Burma and the Philippines). Used like salt in western cooking and soy sauce in Chinese cooking, good-quality fish sauce imparts a distinct aroma and flavor all its own. It is indispensable in the Thai kitchen as Thai food wouldn’t be quite the same without it.
Red curry paste and fish sauce are available in Asian groceries or in the Asian aisle of most supermarkets.

Nutritional Information Per Serving
Calories: 156.8
Total Fat: 15.2g
Saturated Fat: 10.4g
Cholesterol: 0mg
Sodium: 90mg
Total Carbohydrates: 5.1g
Dietary Fiber: 1.9g
Protein: 2.7g


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