- 2 15-ounce cans full-fat coconut milk
- 3 tbsp curry paste
- 1 tbsp coconut aminos or tamari (gluten-free)
- 4 garlic cloves, minced
- 2 tsp honey (optional)
- 1 1/2 tsp ginger, ground
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 2-6, LOW 4-6.
- Carefully transfer the sauce to a blender or use an immersion blender to puree to your desired consistency.