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Thai Lemon Coconut Curry Dressing

Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Amy Rains

Ingredients

  • 3/4 cup full fat canned coconut milk
  • 1 tbsp Thai curry paste red or yellow doesn't matter
  • 1 tbsp apple cider vinegar
  • Juice of 1 lemon
  • 1 tbsp lemon rind
  • 1 tsp turmeric
  • 1 tbsp honey
  • 1/4 cup chopped fresh basil

Instructions

  1. Add all ingredients to a food processor and pulse until smooth!
  2. Serve over any salad, noodles, or zoodles.

Recipe Notes

This dressing will keep in the refrigerator for up to 1 week.