3 lb. carrots, peeled and sliced into thing french fry sized pieces
1 cup coconut milk (or 7 oz. can)
1 Tbsp. Thai red curry paste (or less depending on desired spice level)
⅓ cup natural stirred peanut butter, unsweetened and unsalted
1 tsp. minced fresh ginger
1 Tbsp. coconut sugar or brown sugar
½ Tbsp. apple cider vinegar
½ Tbsp. fresh squeezed lime juice
Preheat oven to 450 degrees F.
Rub carrots with olive oil to coat.
Sprinkle with salt and curry powder and rub spices onto carrots using your hands.
Spread carrots out in a single layer on two baking sheets.
Bake for 10 minutes, then stir/flip carrots and bake another 10 minutes or until fully cooked and starting to brown, but remove before burning.
While carrots are roasting, combine all peanut sauce ingredients in a small sauce pan over medium-low heat and bring to a low simmer.
Simmer while whisking or stirring continuously for approximately 5 minutes.
During this time, add water if sauce is too thick (normally about ¼ cup depending on actual cooking time and consistency).
Remove from heat and serve with carrots.