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
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
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, The Book on Pie, is out on November 10th, 2020.