This sauce has a warm place in my heart as I made it when we were at the height of our food restrictions. 25 food allergies plus being on the GAPS diet was no joke! While I don’t remember the exact ingredients I used (pretty sure we weren’t able to use ready-made curry paste) I remember it being good and so simple.
The base is dates and sunflower seeds, making it allergy friendly and naturally sweetened, but the flavors are kept pretty traditional with plenty of aromatics and lime juice. Serve in a traditional manner with kabobs or use it to add a flavor punch to just about anything. We served as lettuce wraps with a variety of simply seasoned proteins and over salads.
Sunflower Date Satay Sauce
- Juice of 4 Limes
- 1 13.5 oz can, or 1 3/4 cup coconut milk
- 1/2 C sunflower seed butter
- 2 TBSP fish sauce
- 1 TBSP red curry paste*
- 1″ fresh ginger, peeled
- 3 cloves of garlic, peeled
- 2 TBSP water
*Several brands of this are made of very clean ingredients. I like both this one and this one (affiliate links). If you can’t find one you can replace with 1 tsp of red pepper flakes, but it isn’t quite as flavorful.
1. Blend everything together until the garlic and ginger are fully blended in.
2. Pour into a small saucepan and bring to a simmer over medium-high heat (it takes a few minutes as it is thick). Once there are some slow bubbles cook and stir for about 3 minutes. This is to let the flavors mingle and round them out.
3. If using with lettuce, allow the sauce to cool for a few minutes before serving.
4. This can be stored up to a week in the fridge, but for best taste and thinness allow to come to room temperature or gently heat before serving. I just put the jar of it under hot water for a few minutes.
Yields 2.5 C