← Back to Search Results
sauteeing Thai
Thai Peanut Dip Recipe-4233

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I learned how to make peanut sauce at one of my first restaurant jobs, a place on Manhattan’s Upper West Side with a Thai chef. Formerly considered exotic, it is now available in the Asian section of most supermarkets—but nothing beats homemade peanut sauce.

Yield: Makes about 1¾ cups

Ingredients

  • 1 tablespoon vegetable oil
  • 3 tablespoons finely chopped shallots
  • 1 tablespoon shredded fresh ginger (use the large holes on a box grater)
  • 2 garlic cloves, minced
  • 1 teaspoon Madras-style curry powder
  • 1/8 teaspoon crushed hot red pepper
  • ½ cup smooth peanut butter (not natural-style)
  • 1 cup canned low-sodium chicken broth, or use homemade stock
  • 3 tablespoons unsweetened coconut milk or heavy cream
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Asian fish sauce (nam pla or nuoc cham) or soy sauce
  • 1 teaspoon light brown sugar
  • Chopped fresh cilantro, including stems, for garnish

Directions

1. Heat the oil in a medium heavy saucepan over medium low-heat. Add the shallots, ginger, and garlic and cook, stirring often, until the shallots are golden, about 3 minutes. Add the curry powder and red pepper and stir until fragrant, about 15 seconds.

2. Whisk in the broth, peanut butter, coconut milk, lime juice, fish sauce, and brown sugar. Bring to a simmer and simmer over low heat to blend the flavors, about 3 minutes. Transfer to a bowl and let cool, then cover and refrigerate until chilled, at least 2 hours or up to 2 days (if the chilled dip is too thick, thin with water or broth).

3. Transfer to a serving bowl and sprinkle with the cilantro. Serve at room temperature.

Notes

Make-Ahead: The dip can be made up to 2 days ahead.


© 2002 Rick Rodgers
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 14 servings.

67kcal (3%)
9mg (1%)
1mg (1%)
1mcg RAE (0%)
100mg
19mg
3g
1g
1g
3g
0mg (0%)
141mg (6%)
2g (8%)
5g (8%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
mexican-everyday Mexican Everyday
by Rick Bayless
amor-y-tacos Amor Y Tacos
by Deborah Schneider
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-provence-cookbook The Provence Cookbook
by Patricia Wells
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
big-fat-cookies Big Fat Cookies
by Elinor Klivans
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?