I’ve always loved Thai chicken satay. I just think it is so super good, like a party on my taste buds. The chicken itself has always been just a vehicle to get more of that tasty Thai peanut sauce into my mouth so when my doctor brought the results to my allergy test in and said that I was no longer going to be able to eat peanuts, I was greatly disappointed. Greatly, greatly greatly………….
This recipe removes the peanut portion but replaces it with an actual nut and is so delicious! You won’t be disappointed! I am actually going to try it as a gravy on potatoes and a dip for other meats. Yes >that good! This is not only Gluten-Free but it’s part of the Paleo diet if your sticking to that to maintain your health.
1 Tbsp. Coconut Oil
1/2 to 1 Tbsp. Red Curry Paste
2 cups Coconut Milk
1/2 cup Almond Butter
2 tsp. Fish Sauce
1 Tbsp. White Vinegar (Apple Cider Vinegar will work too)
1 Tbsp. Honey (Optional)
1. In a medium sauce pan, heat the coconut oil over medium heat, and stir in the curry paste until fragrant and slightly dried out.
2. Stir in the coconut milk, almond butter, fish sauce, vinegar (and honey if using), whisking constantly as sauce comes up to a boil.
3. Reduce heat to low and let simmer for 3-5 minutes, making sure it doesn’t burn.
This sauce will keep in the refrigerator extremely well for about week and you can also add a little water to thin it out, if need be.
Variations: You can also make this with Cashew or Hazelnut butter for a different nutty taste. Enjoy!