Peanut Dipping Sauce
This sauce is a yummy Thai-style sauce that is as versatile as it is delicious. Try it as a dipping sauce for warm blanched vegetables or tossed with rice noodles.
Makes 1 cup
- 2 tsp peanut oil
- 2 tsp red curry paste
- 1/4 tsp ground turmeric
- 1/4 cup peanut butter
- 1/4 cup coconut milk
- 1/4 cup vegetable broth
- 3 tbsp fresh lime juice
- 1 tbsp sweet Thai chili sauce
3 tbsp toasted and coarsely chopped peanuts
- Heat the oil in a medium sauté pan over medium heat. Add the curry and turmeric until it bubbles slightly, about 1 minute. Add the peanut butter, coconut milk, broth, lime juice, and chili sauce and reduce the heat to low. Cook, stirring constantly, for 3 minutes. When the liquid begins to bubble, remove it from the heat and continue to stir for 1 minute. Serve immediately, garnished with chopped peanuts.
- If not using the sauce right away, do not garnish. Cover and refrigerate it. Properly stored, it will keep 2 to 3 days. When needed, heat it in a saucepan over low heat just until warm. Garnish with peanuts when serving.