Thai red curry paste is a wonderful addition to many foods, not just curry. This recipe creates a thick, creamy dressing with kick that’s perfect over a hearty salad or a bowl of grains, vegetables, or beans. It comes from a blog called Choosing Raw.
2-3 tbsp red curry paste (adjust based on your tolerance for spice) OR two teaspoons curry powder and a pinch of cayenne pepper
1 cup full fat, canned coconut milk
2 tbsp tamari (or to taste)
1 tbsp lime juice
1 tbsp maple syrup
Blend all ingredients or whisk them together till smooth.
Optional modifications: Add 1 tbsp minced ginger (or ginger powder to taste). Add 1 clove minced garlic (or garlic powder to taste). Add 1/4 cup minced basil. Add 1/2 cup minced red bell pepper (you'll need to use a blender), and reduce coconut milk to 3/4 cup.