Thai Panang Curry Sauce (Keto Style)
Easy recipe for Thai Panang curry using whole food ingredients that are low carb and Keto Diet friendly.
Ingredients
- 1.5 cups bone broth preferably homemade
- 14 ounces whole coconut milk
- 1/2 - 1 cup creamy peanut butter preferably organic
- 1-3 tsp red curry paste
- 2 large bay leaves
- 1 Tbl fish sauce
- 2 Tbl date syrup
- 3 egg yolks
- sea salt to taste
Instructions
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Mix the broth and the coconut milk in a large saucepan and bring to just below a boil.
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Add peanut butter, red curry paste, and date syrup and whisk until smooth and blended with broth/coconut milk mixture.
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Add the fish sauce and bay leaves.
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Simmer for 5 minutes or until slightly bubbly.
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Taste the sauce and adjust to your liking. For example, if you want it a bit spicier, add more red curry paste.
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Once you have the Panang curry sauce tasting like you want it, whisk the egg yolks in a medium-sized bowl and slowly ladle in about a cup of sauce while whisking vigorously.
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Pour the egg yolk/sauce mixture into the pan with the rest of the sauce and blend. Cook for an additional 2-3 minutes.
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Taste again and sea salt to taste.
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Serve sauce immediately over rice and meat/veggie medley of choice.
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Cool and refrigerate leftovers in a glass bowl with a lid. The sauce is good for reheating as leftovers for 4 days.