Thai Curry Sauce

120 Calories Per 2 oz
Makes ~ 1.5 Cups

Thai Curry is one of many of Julia’s favorite wing sauces, and since I got my way last time, I will demonstrate positive relationship goals by compromising and creating another spicy wing recipe.  Not only does this sauce pack quite a punch, but it will stay with you until you brush your teeth.  I’m just worried about the day we have to make Blazing sauce.  RIP me.

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Author: HellthyJunkFood
Recipe Type: Sauce
Cuisine: Thai
Serves: 1.5 cups

Dry Seasoning Blend:

• 1 Part Chili Powder
  
• 1 Part Turmeric
  
• 1 Part Salt
  
• ½ Part Pepper
  

Ingredients:

• ½ Cup Coconut Milk
  
• ½ Cup Buttermilk
  
• ¼ Cup Mayonnaise
  
• 2 Tbsp Red Curry Paste
  
• 2 Tbsp Chili Paste
  
• 1 Tbsp White Distilled Vinegar
  
• 1 Tbsp Brown Sugar
  
• 1 Tbsp Minced Cilantro
  
• 2 tsp Dry Seasoning Blend
  
• 1 tsp Soy Sauce
  
• 1 tsp Ginger
  
• 1 tsp Garlic
  

THINGS YOU'LL NEED:

• HJF Cutting Board: https://bit.ly/2Eyhr3R
  
• HJF Apron: https://bit.ly/2Ez9Cz0
  
• Deep Fryer: http://amzn.to/1MRHIG5
  
• Food Processor: http://amzn.to/1M9eyFc
  

Instructions:

1. Begin by prepping your ginger, garlic & cilantro into a fine mince. You can either toss this into a food processor or purchase these ingredients in dried powder form, which will not taste nearly as fresh, fragrant or good.
   
2. Prepare your dry seasoning blend in a separate bowl.
   
3. In a medium sauce pan, add in all of the ingredients listed along with roughly 2 tsp of the dry seasoning blend.
   
4. Bring mixture to a boil and let simmer for 10-20 minutes.
   
5. As the mixture cools refrigerate overnight for best results.
   
6. Reheat & use.
   
7. ** I would not make a whole batch of this sauce if you're not going to consume it in a short period of time **
   

Nutritional Information:

Serving Size: 1 Calories: 120 Fat: 10g Saturated Fat: 3.8g Trans Fat: 0g Carbohydrates: 5g Sugar: 4g Sodium: 500mg Fiber: 1g Protein: 2g Cholesterol: 5mg