Step 1

In a medium sauce pan, heat oil and curry powder for about a minute.

Step 2

Add the coconut milk and turmeric and heat until reduced to your desired thickness. I typically only cook it for a few minutes before taking if off the heat.

Step 3

When it's as thick as you'd like, turn off the heat and add the lime juice, coconut aminos, and fish sauce. Stir until combined.

Step 4

Store in an air tight container in the fridge. It should keep for about a week.