This spicy almond sauce recipe is an almond version of the best peanut sauce you’ve ever had. It’s quick to cook, can be as spicy as you want, and goes well on almond any food.
- 2 tsp sesame oil
- 10 cloves of garlic, finely minced or pressed
- 1 tsp fresh ginger, finely minced or pressed
- 5 Thai chiles, finely minced*
- 1 cup smooth almond butter
- 1/2 cup soy sauce
- 1 Tbsp fish sauce
- 1 can full-fat coconut milk
- 3 Tbsp lime juice
- 3 Tbsp honey
- 1–2 Tbsp chili garlic sauce
- Prepare and measure all of your ingredients before beginning.
- In a medium-sized saucepan over medium heat, add the sesame oil, garlic, ginger, and chiles. Cook, stirring frequently, until the chiles begin to soften (3 minute).
- Add the almond butter and soy sauce and stir (or whisk) until smooth. Add the fish sauce, mix to combine.
- Add the coconut milk, lime juice, honey, and chili garlic sauce and again whisk until completely smooth.
- Continue to whisk, making sure to not let the bottom burn, and bring the mixture to a simmer. Let simmer for five minutes before removing from the heat.
- Serve immediately, or let cool and store in an airtight container in the refrigerator.
*For the chiles: I leave seeds in and go for some spice — you can leave seeds out, or opt for a less-spicy chile!