Creamy Almond Butter Yellow Curry Sauce Recipe
A vibrant, creamy curry sauce that combines the richness of almond butter with aromatic yellow curry paste and coconut milk. The maple syrup adds subtle sweetness while lime juice provides bright acidity to balance the earthy spices. This versatile sauce works beautifully over grains, noodles, vegetables, or protein, making it perfect for weeknight dinners or meal prep. What sets this version apart is the unexpected addition of almond butter, which creates an incredibly smooth texture and adds depth without overwhelming the curry flavors.
Ingredients
- ½ tablespoon olive oil or coconut oil
- 2 cloves garlic, minced
- ½ yellow onion, chopped
- 1 tablespoon yellow curry paste
- ½ cup coconut milk, from a can
- ½ cup low-sodium vegetable broth
- 1 tablespoon almond butter, unsalted/crunchy
- 1.2 tablespoons maple syrup
- ½ lime, juice
Instructions
- 1
Heat large rimmed skillet over medium heat
- 2
Add oil, garlic and onion to pan and sauté for 3 minutes, stirring frequently
- 3
Add curry paste and stir to coat onions and garlic
- 4
Add coconut milk, vegetable broth, almond butter and maple syrup
- 5
Whisk to combine and once bubbling, reduce heat to low
- 6
Simmer for 10 minutes
- 7
Turn off heat and add lime juice
- 8
Transfer sauce to high-speed blender and blend until smooth
- 9
Add salt and pepper to taste
- 10
Taste and adjust flavor as needed, adding more curry paste for spice, maple syrup for sweetness, or lime juice for acidity
Tips
Use full-fat canned coconut milk for the richest, creamiest texture and best flavor development.
Taste and adjust seasonings at the end - add more curry paste for heat, maple syrup for sweetness, or lime juice for brightness.
Store leftover sauce in the refrigerator for up to one week and gently reheat before serving over your favorite dishes.
Good to Know
Refrigerate for up to one week in airtight container
Can be made up to 3 days ahead and gently reheated
Serve warm over grains, noodles, vegetables, or protein
Common Mistakes
Don't skip the blending step to avoid chunky texture
Add lime juice after removing from heat to preserve bright flavor
Taste and adjust seasonings gradually to avoid over-seasoning
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this sauce ahead of time?
Yes, this sauce can be made up to 3 days ahead and stored in the refrigerator. Gently reheat before serving and add a splash of broth if needed to thin consistency.
What if I don't have a high-speed blender?
A regular blender or immersion blender will work, though the texture may be slightly less smooth. Strain through fine-mesh sieve if completely smooth texture is desired.
How long will this sauce keep in the refrigerator?
The sauce will keep for up to one week when stored in an airtight container in the refrigerator. The flavors actually improve after a day or two.