Coconut Curry Sauce


  • 2 Ounces Ginger Lemongrass Drinking Vinegar Concentrate
  • 6 Tablespoons coconut milk
  • 1 Tablespoon Thai red curry paste
  • 2 Teaspoons fresh lime juice
  • 1 Tablespoon Tamari or Amino Acids or soy sauce
  • 2 Teaspoons Asian fish sauce
  • 1 Tablespoon raw honey
  • 1 Tablespoon grated fresh ginger
  • 1 Tablespoon chopped green onion for garnish


  1. In a food processor, combine coconut milk, curry paste and ginger. Blend until smooth.
  2. Add lime juice, tamari, fish sauce and honey. Pulse until combined.
  3. Let sit for 1 hour in the refrigerator covered with plastic wrap.
  4. Garnish with chopped green onions. Serve. Keeps for 3 days in the refrigerator.