Skill Level: Beginner
Total Time 30 minutes


  • 1 each Shallots, minced
  • 2-3 each Garlic cloves, minced
  • ½ oz. Fresh ginger, minced
  • 2 each Thyme sprigs
  • ½ T. All spice, ground
  • 1 T. Yellow curry powder, to taste if desired
  • ¼ cup Olive oil
  • ¼ cup Vegetable stock
  • ½ each Lime, juiced
  • 1 can Coconut milk, full fat
  • to taste Salt and pepper


  • Bring a medium saucepan to medium low or moderate heat.
  • Add the olive oil followed by the shallots, garlic, ginger, thyme, all spice and yellow curry powder. Stir and cook until shallots are translucent, about 3-4 minutes.
  • Add the stock, lime juice and canned coconut milk. Bring the mixture to simmer and stir.
  • Adjust heat if needed and simmer on low to moderate heat for 15-20 minutes.
  • Remove the pan from the heat source. Use an immersion blender to puree the sauce (a blender would also work).
  • Season with salt and pepper if desired.
  • Enjoy!


Servings: 12-16
Serving Size: 1 oz.
Nutrition Information: This dairy free sauce is high in antioxidants and anti-inflammatory compounds from the aromatics and seasonings. Enjoy with your favorite protein. Gluten-free, dairy free.