Red Curry Dipping Sauce

This savory, and slightly sweet, sauce pairs well with a variety of meats and can be served either hot or cold (with cold meat).

Our preferred use is to fill the fondue pot for dipping  shrimp, chicken tikka, and naan.

  Red Curry Dipping Sauce

In skillet on med heat, melt:

4-5 T. butter

Stir in until aromatic:

2 oz. red curry paste (1/2 jar)

1 T. lemon grass herb blend (Gourmet Gardens)

1-1/2 T. ginger spice blend (Gourmet Gardens)

2-3 T. roasted vegetable bouillon base

Add and blend:

(1) 15 oz. can coconut milk

1/2 c. Splenda

It may not be "authentic" but it's quick, easy, AND delicious!