Coconut Curry Sauce

Ingredients:

• 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

Instructions:

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.