* Regular extra virgin olive oil may be substituted, whisk in fresh squeezed lemon juice.
* I like the touch of coconut that the almond-coconut milk adds, but plain almond milk may be used as well.
Sauce may be doubled or tripled - trust me, if you like curry, you will love it! - and made two days in advance and refrigerated. Warm in microwave and whisk to blend before serving.