Make Ahead

Curried Peanut Dip

January 14, 2011
Author Notes

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

  • Makes about 2 cups
Ingredients
  • 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 This Recipe
Directions
  1. 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.
  2. 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 carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.