- 1 can coconut milk or coconut cream
- 1/4 c vegetable broth
- 1 tbsp maple syrup
- 1 tbsp red curry paste
Combine all of the ingredients into a medium saucepan and stir. Cook sauce until warm.
Note: You can swap out the coconut milk for another plant milk (about 1 3/4 c). Just add 1/2 tsp of coconut extract so you still have the same flavor profile.
Note: Often times I like to double the sauce so have some leftover to use as a marinade or just some for a sauce to use.