Make Ahead

Curried Peanut Dip

Name: Curried Peanut Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes about 2 cups
Cuisine: American
Ingredients: 1 tablespoon oil (15 g); 2 shallots, minced (50 g); 2 cloves garlic, minced (10 g); 2 teaspoons minced lemongrass (8 g); 2 teaspoons minced ginger (5 g); 2 tablespoons red curry paste (44 g); 3/4 cup raw peanut butter (170 g); 1/2 cup coconut milk (127 g); 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

by: Erin Jeanne McDowell

January 14, 2011

1 Ratings

Prep time 15 minutes
Cook time 25 minutes
Makes about 2 cups

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Author Notes

The perfect dipping sauce for your favorite satay or springroll. - apartmentcooker —Erin Jeanne McDowell

Test Kitchen Notes

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

Test Kitchen-Approved

What You'll Need

Ingredients

1 tablespoon oil (15 g)
2 shallots, minced (50 g)
2 cloves garlic, minced (10 g)
2 teaspoons minced lemongrass (8 g)
2 teaspoons minced ginger (5 g)
2 tablespoons red curry paste (44 g)
³/₄ cup raw peanut butter (170 g)
¹/₂ cup coconut milk (127 g)
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

Directions

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

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I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

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1 Review

Erin J. February 5, 2011

Thanks Jona Atlanta!