4 ingredients, vegan and a little bit spicy ;)
For a warm sauce, add all ingredients to a saucepan over medium heat and stir until well combined.
For a cold sauce you can do the above and chill in the fridge, or simply add all ingredients to a small blender and pulse a few times.
*For a gluten-free version of this sauce, use 3 tbsp of coconut amino sauce in place of the tamari/soy. If you do this, double check the curry paste is GF and skip the coconut sugar, as the amino sauce has its own sweetness.