I recently shared my recipe for spicy Thai-style cucumber salad, and received some queries about the sauce that was also in the photo. Here’s the delicious sauce, which is nut-free and can be made very low in sugar by using stevia instead of agave syrup, and sunflower seed butter with no added sugar. It’s reasonably low in sodium because I used just a small amount of the fish sauce (Tiparos brand) and the Thai red curry paste (Thai Kitchen brand). It clocks in at 79 mg per 2 tbsp. I don’t recommend it for migraine, Meniere’s, or low-tyramine diets because of the fermented fish sauce.
vegan, paleo, gluten-free, reduced-sugar diets
low-sodium or migraine diets
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Spicy Thai sunflower seed sauce
- 1 tbsp grapeseed oil
- 2 tsp curry paste (Thai red)
- 1/2 cup coconut milk light or regular
- 1/2 cup sunflower seed butter no sugar added
- 1 tbsp agave syrup use stevia equal to 4 tsp sugar for low-sugar version
- 2 tsp fish sauce vegan or regular
- 1 tsp lime juice (fresh) up to 3 tsp
- hot sauce to taste
- Heat the oil in a nonstick saucepan over medium heat.
- Add the curry paste and fry until it sizzles.
- Turn the heat to low and add the rest of the ingredients plus 1/2 cup (115 ml) filtered water, stirring constantly with a whisk for about five minutes.
- Add additional water if needed to get the consistency you want.
- Serve topped with toasted sunflower seeds or chopped nuts (peanuts or cashews) and Sriracha sauce.
- 84 calories (79 calories with stevia instead of agave syrup)
- 6 g fat (lower fat by using light coconut milk)
- 1 g saturated fat
- 0 g monounsaturated fat
- 1 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 79 mg sodium
- 10 mg potassium
- 5 g carbohydrate (3 g without agave syrup)
- 1 g fiber
- 1 g sugars (0 g without agave syrup)
- 3 g protein
- 2 Weight Watchers Points Plus