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Combine and stir-well unsalted almond butter (or sunbutter) with red curry paste, coconut milk, apple cider vinegar, coarse salt and 1 tbsp coconut water.
Store in the fridge in a sealed glass container/jar and best finish in 2 weeks. The sauce/dressing will become thicker over time. Thin with 1 tbsp coconut water a time until your desired consistency.