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