Satay Sauce


1 tsp curry powder

1 tsp numeric

1 clove garlic, peeled and minced

1/3 c coconut milk, full fat

1 T apple cider vinegar

1 T tamari

1/2 c organic creamy peanut butter (no added ingredients - just peanuts and maybe salt)

1/2 lime, juiced


Place all ingredients into a blender and blend until a smooth, thick sauce.  Add a dash of water if sauce is too thick.  

Scoop into a jar and refrigerate and use within a few weeks.


Paleo option:  Replace peanut butter with cashew or almond butter.