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Peanut Dipping Sauce

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Yields about 1-1/2 cups

  • by from Fine Cooking
    Issue 118

Freshly ground peanuts, caramelized curry paste, and a long, slow simmer give this sauce deep, complex flavor. Serve it with Pork and Shrimp Summer Rolls for dipping, and toss any leftovers with noodles or use as a dip for grilled or roasted meats, shrimp, tofu, or raw vegetables.

  • 1 Tbs. grapeseed or peanut oil
  • 1 Tbs. Thai red curry paste
  • 1/2 cup unsalted peanuts, finely ground in a food processor
  • 2 Tbs. packed palm sugar or light brown sugar
  • 1-1/2 cups unsweetened coconut milk
  • 1-1/2 cups lower-salt chicken broth
  • 3 Tbs. fresh lime juice (from 1 large lime)
  • 2 Tbs. hoisin sauce (preferably Koon Chun)
  • 2 Tbs. fish sauce
  • 8 fresh Thai basil leaves, minced (optional)

Heat the oil in a 3-quart saucepan over medium heat. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the peanuts and cook, stirring, until a shade darker, 1 to 2 minutes. Add the sugar and continue to cook, stirring, until melted and lightly caramelized, about 2 minutes. Add the coconut milk, broth, lime juice, hoisin, and fish sauce, whisking until smooth, and bring to a simmer. Cook, stirring occasionally, until thickened and reduced to about 1-1/2 cups, about 45 minutes.

Remove the pot from the heat and stir in the basil, if using. Cool the sauce to room temperature.

Make Ahead Tips

You can make the sauce up to 1 day ahead and refrigerate it in an airtight container. Serve at room temperature.

nutrition information (per serving):
Size : per 1 Tbs,; Calories (kcal): 60; Fat (g): fat g 5; Fat Calories (kcal): 45; Saturated Fat (g): sat fat g 3; Protein (g): protein g 1; Monounsaturated Fat (g): 1; Carbohydrates (g): carbs g 3; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 150; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0;

Photo: Scott Phillips

Love this recipe... first batch didn't last long.... now making 3 times the amount..... we love it ... thank you

This is an excellent recipe with great texture and flavor. I like that it uses fresh peanuts instead of peanut butter, and the early addition of the curry paste early in the process ensures a very fragrant, flavorful, spicy sauce. I made a day early and refrigerated; the next day all the fat had risen so I removed it. I hesitate on this, because I am sure it adds flavor. The sauce is delicious tossed with cold noodles, cucumbers, carrots, etc. (all leftover from the summer rolls!)

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