Ingredients

• 2 Tbsp coconut oil (if oil-free, sub water)
• 2/3 cup shallot (chopped)
• 6 cloves garlic* (minced)
• 5 Tbsp ginger (freshly minced)
• 6 Tbsp red curry paste (ensure vegan friendly*, or DIY)
• 2 14-ounce cans light coconut milk (sub full fat for richer sauce)
• 1 healthy pinch sea salt (plus more to taste)
• 1/2 tsp ground turmeric
• 2 Tbsp maple syrup (or coconut sugar* // plus more to taste)
• 2 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free // plus more to taste)
• 2 Tbsp lime juice (plus more to taste)

Instructions

• Prepare curry by heating a large rimmed skillet or pot over medium heat. Once hot, add coconut oil (or water), shallot, garlic, and ginger. Sauté for 3 minutes, stirring frequently.
• Add curry paste and cook for 2 minutes, stirring occasionally. Then add coconut milk, sea salt, turmeric, maple syrup, and coconut aminos. Whisk to combine, and once bubbling, reduce heat to low. Simmer for 10 minutes. Then add lime juice.
• Taste and adjust flavor as needed, adding more turmeric for earthy flavor, curry paste for spice or curry flavor, coconut aminos or salt for saltiness, maple syrup for sweetness, or lime juice for acidity. I added more lime juice, coconut aminos, and a bit more turmeric.