Curried Peanut Dip

By apartmentcooker • January 14, 2011 • 1 Comments

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Author Notes: The perfect dipping sauce for your favorite satay or springroll. - apartmentcooker - apartmentcooker

Food52 Review: This recipe was well-written and easy to follow. The dip has authentic Asian flavors -- the red curry paste gives it just the right amount of heat and the added cilantro and green onions at the end lent a nice freshness to the dip. The raw peanut butter is crucial to the dish -- I would not consider substituting a 'normal' jarred peanut butter unless it was of the 'natural' variety. I tried it with Fresh Thai Basil Spring Rolls & Chicken Satay Skewers and found it went well with both (some folks might be used to a thinner dipping sauce for spring rolls, if so try adding more water or coconut milk). - jona_atlanta

Makes about 2 cups

1 tablespoon oil
2 shallots, minced
2 cloves garlic, minced
2 teaspoons minced lemongrass
2 teaspoons minced ginger
2 tablespoons red curry paste
3/4 cups raw peanut butter
1/2 cup coconut milk
salt and pepper, to taste
fresh chopped cilantro, as needed to garnish
fresh chopped green onion, as needed to garnish
chopped salted peanuts, as needed for garnish

In a medium pan, heat the oil over medium heat. Add the shallots and saute until tender, about 2-3 minutes. Add the garlic, ginger, and lemongrass, and saute until fragrant, about 1 minute more.
Add the curry paste, peanut butter, and coconut milk. Bring to a simmer until good flavor develops. You can puree the sauce until smooth, if you like. Garnish with cilantro, green onion, and salted peanuts