Let me start off by saying, this is an acquired taste sauce. If you like Indian food, as well as Chinese, you will likely enjoy this sauce. Some who have tried it love the flavor combo. Some people don’t. I personally think it’s fantastic and I serve this along side Sriracha to offer that kick at the end.
⅔ c apricot preserves
½ tbs red curry paste
Mix ingredients in a bowl until the apricots break up. Transfer to a serving bowl. Serve with eggrolls, chicken tenders or fried spring rolls and a side of Sriracha.