Pad thai dressing

Red curry paste adds heat to this DIY condiment.

The chef duo behind The Modern Proper makes a healthier version of the classic sauce using protein-rich almond butter and dairy-free coconut milk.

Yields 2 cups


3/4 cup almond butter
1/2 cup coconut milk
3 tablespoons raw honey
1 tablespoon toasted sesame oil
1 tablespoon coconut aminos or tamari
1 clove garlic, crushed
1 teaspoon grated ginger
1 tablespoon white vinegar
½ lime, juiced
1 teaspoon red curry paste
½ teaspoon salt


In a blender or food processor, blend all ingredients listed above until smooth. Place in an airtight container and store in the fridge for up to two weeks.