1 Tbsp. Coconut Oil
1 Cup Purple Onion, finely Chopped
4 Garlic cloves, crushed
1 Tbsp. Ginger, grated
1 tsp. ground cumin
1 tsp. Cayenne Pepper
3 tsp. ground Coriander
1 tsp. black Pepper
1 tsp. Chili Powder
1 Tbsp. Tomato Paste
2 Tbsp. Liquid Aminos (Braggs Or Coconut Aminos)
1 tsp. Fish Sauce
1 Cup Coconut Milk
2 Tbsp. Lime Juice
1 Tbsp. Raw Honey
In a small sauce pan over medium heat melt the coconut oil.
Saute the onion in the oil until soft.
Stir in the garlic and ginger and saute until onions and garlic are golden.
Stir in the cumin, cayenne, coriander, black pepper and chili powder. Saute for 2 minutes to combine flavors.
Stir in the tomato paste, aminos, fish sauce, coconut milk, lime juice and honey. Reduce heat to low and simmer for 5 minutes.
Allow sauce to cool.
Measure out 1 Tbsp. servings into an ice cube tray and freeze.
When frozen transfer to a glass jar and store in the freezer until needed for your favorite curry recipes!
Find it online: https://duggarwellness.com/red-curry-paste/