Susie Csorsz Brown
Curried Peanut Sauce/dip
You should know going into this that this is NOT a photogenic sauce. In fact, unless you sprinkle some sort of color on top (chopped cilantro maybe? Or some red pepper of some sort?), it will sit in your serving bowl like a tan blob ... until you taste it, that is. And then you won't have to worry about what it looks like because it will disappear quickly!
We've had this as a sauce on veggies and rice ('bowl' creations). We've had this on chicken. On fish. We've had this as a dip for chips and raw veggies. So so good. Hope you try it!
Curried Peanut Dip/Sauce
Makes about 2 1/2 cups Ingredients
1 Tbsp coconut or olive oil ¼ cup jarred red curry paste 1 14.5-oz. can coconut milk, well-shaken ½ cup creamy or chunky peanut butter (depending on how you like your sauce) 3 Tbsp rice vinegar 2 Tbsp fish sauce 1/2 - 1 tsp salt
Heat oil in a medium saucepan over medium. Add curry paste and cook, stirring frequently, until paste is very fragrant, and starts to look a little more dry (5ish minutes).
Slowly add in the coconut milk, whisking with each addition and bring to a simmer. Continue to cook, whisking occasionally, until mixture turns darker in color and is slightly reduced, about 5 - 10 minutes. Remove saucepan from heat, let cool a few minutes.
Whisk in peanut butter, vinegar, and fish sauce. Season to taste with salt. If you are using this as a sauce, it might need less salt; as a dip, if you are using raw veggies, it might need a bit more. Let cool to room temperature, then transfer to an airtight portable container and chill.
Serve as you like: a dip with veggies and crackers, or as a sauce on chicken, fish, grains, or tofu. Use your imagination!
As a note: this is likely quite good with green curry paste, too. I haven't tried it yet.