Inspire: Spicy Thai Peanut Sauce
Total Time: 15 minutes
Servings: Makes about 2 cups
With barbecue season upon us, it’s time to share our Spicy Thai Peanut Sauce recipe. The sauce is slightly sweet, savory, a little spicy, with a hint of bitterness from the roasted peanuts. Talk about umami! The “secret ingredient” is Thai Red Curry paste. You won’t have to chop, grate, or Microplane any of the spices; all the flavors are packed and condensed into this tasty paste. This is the perfect springtime dip! You can use as a dipping sauce for grilled meats, fresh vegetables, and spring rolls. Or thin out the sauce out with some water and use it for a dressing over a cold noodle salad. It’s also great with just a side of toast! Try making this easy dip tonight. This will be your new favorite condiment!
Ingredients
1/2 cup of full-fat coconut milk from a can
2 tbsp Thai red curry paste
3/4 cup all-natural peanut butter, smooth
1/4 cup water
1/4 cup of brown sugar or honey
1 tsp fish sauce (soy sauce may be substituted)
2 tsp hoisin sauce
2 tbsp rice wine vinegar
1/4 roasted peanuts roughly chopped
Sambal chili paste, optional
Preparation
In a saucepan, heat the coconut milk on medium-high heat until it starts to bubble up and reduce by about half.
Turn the heat down to medium. Add the curry paste 1 tbsp at a time, mixing until it is fully incorporated with the coconut milk.
Stir in the water and peanut butter until the mix becomes homogenous.
Turn the heat down to low. Add the brown sugar or honey, fish sauce, hoisin sauce, and rice wine vinegar and let everything simmer for about 10 minutes.
Add the chopped roasted peanuts. Season to taste. If you want some extra kick, add some Sambal chili paste.