Easy thai-inspired peanut curry sauce

This looks like a noodle bowl recipe, but it’s all about the sauce. My favorite go-to curry sauce to liven up anything, it’s an ambivert like me. Actually, I’m more of a solid introvert with an extreme need to feel accepted and connected, but that’s not the point. This simple sauce blends together in mere minutes. It can be bold and fiery, or toned-down to in heat to meet the comfort and warmth of a cozy blanket. Dress up noodles and veggies, tofu and veggies, or chickpeas and veggies (can you tell we love our veggies?) with whole grains.

Reading through the ingredients, you’ll see there really is no need for even a blender. Everything is already smooth! You can toss in all the ingredients and combine straight in your skillet or saucepan. But sometimes it’s just nice to have a jar prepped and ready to pour over while cooking later. Whatever way you go, this flavorful combo is pretty much fail-safe. That’s all for now—short on time! More soon. xo

Thai-inspired peanut curry sauce

• 3 cloves minced garlic

• 1 tablespoon minced or grated ginger root

• 1 15-ounce can light coconut milk

• ½ cup low sodium vegetable broth

• 2 Tablespoons red curry paste

• ⅓ Cup all-natural, nuts only peanut butter

• 1 Tablespoon tamari sauce or gluten-free coconut aminos

• 1 Teaspoon ground turmeric

• 1 Tablespoon lime juice

• Pinch red pepper flakes

Process all ingredients in a high speed blender or food processor until smoothly combined. Cook with protein and veggies of choice until heated through and thickened. Enjoy!