When warm, this creamy, spicy-sweet dip will be loose and pourable, but once fully cold, it will thicken. It's even great with leftover roast or rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the ultimate (desk-friendly) lunch.
INGREDIENTS
1 tablespoon vegetable oil
1/4 cup red curry paste, jarred
1 can coconut milk (14.5 oz.)
1/2 cup of creamy peanut butter
3 tablespoon rice vinegar, unseasoned
1 tablespoon fish sauce
1 tablespoon honey
kosher salt
HOW TO MAKE CURRIED PEANUT DIP
1. In a medium saucepan, heat the oil over medium heat. Cook, stirring often, until the curry paste begins to adhere to the bottom of the pan and becomes very aromatic, 2–3 minutes.
2. Bring to a simmer after whisking in the coconut milk. Cook, whisking occasionally, until the mixture darkens in color and is somewhat reduced, about 3 minutes. Remove from the fire and mix in the peanut butter, vinegar, fish sauce, and honey. Season with salt to taste; it should be well-seasoned because the stuff you're dipping in it may not be (i.e., boiled eggs, cukes, etc.). Allow to cool to ambient temperature before transferring to an airtight portable container to refrigerate.
3. Make Ahead: The dip can be made up to 4 days ahead of time. Keep refrigerated.
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