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Peanut Dipping Sauce

Scott Phillips

Yield: Yields about 1-1/2 cups

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)

Nutritional Information

  • Nutritional Sample Size per 1 Tbs,
  • Calories (kcal) : 60
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 0
  • Sodium (mg): 150
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 1


  • 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.


Rate or Review

Reviews (2 reviews)

  • veronrr | 08/22/2012

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

  • VYinLA | 07/28/2012

    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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