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Curried Peanut Dip

Curried Peanut Dip

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This creamy, spicy-sweet dip will be loose and pourable when warm, but it will thicken once fully chilled. We love to pair it with leftover roast or rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect (desk-friendly) lunch. This dish is part of the Bon Appétit Guide to Actually Enjoying Your Lunch at Work. Find more recipes, tips, and tricks here.


  • ¼ cup jarred red curry paste
  • 1 14.5-oz. can coconut milk
  • ½ cup creamy peanut butter
  • 3 Tbsp. unseasoned rice vinegar

Recipe Preparation

  • Heat oil in a medium saucepan over medium. Add curry paste and cook, stirring frequently, until paste begins to stick to bottom of saucepan and is very fragrant, 2–3 minutes.

  • Whisk in coconut milk and bring to a simmer. Continue to cook, whisking occasionally, until mixture turns darker in color and is slightly reduced, about 3 minutes. Remove saucepan from heat and whisk in peanut butter, vinegar, fish sauce, and honey. Season to taste with salt; it should be well seasoned since the things you are dipping in it may not be (i.e., boiled eggs, cukes, etc.). Let cool to room temperature, then transfer to an airtight portable container and chill.

  • Do Ahead: Dip can be made 4 days ahead. Keep chilled.

Reviews SectionThis dish brings excitement and fun to the table. The dip is complexly flavourful-but still peanut forward and pairs well with so many foods.I've made this recipe a few times, and here are my takeaways:- yield: this recipe yields about 3 cups, so scale down if you want less!- spice: maybe it's just the brand of curry paste I use, but 1/4 cup is WAY too much. I'd scale it to 1 or tbsp. Otherwise it tastes like a very spicy curry sauce with a hint of peanut. For reference, I use Mae Ploy brand.- As other users have noted, you can sub the fish sauce for Tamari, soy or aminos as needed.- If you have certain niche ingredients on hand, use them! I like to add a little liquid palm sugar, tamarind concentrate, and citrus zest (Makrut/Thai lime is the best, along with the leaves, but other are good too).- I double or 1.5x the peanut butter. It needs more peanut flavor, imo.I love to scale this recipe down by around 8x for a yield around 3-4oz, which is a generous single serving. For a light lunch,AnonymousBay Area, CA07/08/20Really tasty! I used coconut cream instead of coconut milk and it worked very well. Very easy to make - highly recommend!Surprisingly bummed by this one! I recreated the exact plate in the picture and I was so excited. This tasted just like whipped, flavored peanut butter... it was very sweet and not the curry/spicy/umami mix I hoped for. I will admit I'm not a regular peanut butter eater, but it just wasn't that great.AnonymousSan Diego06/17/20This slaps! It goes so hard! I didn't have rice vinegar or fish sauce, so I used apple cider vinegar and coconut aminos instead. Dubious substitutions, I know, but it still turned out so well. Even without the exact ingredients, it was still delicious :) Added a bit of cumin, gochujang, and cayenne too.AnonymousChicago 05/15/20I've been eating this over ramen (water mostly drained) every other day for the past week and it is truly incredible!!!AnonymousLong Island, NY05/06/20Really enjoyed this dip! It took a bit longer than expected for mine to reduce but it eventually got there and was delicious with crackers, sweet potatoes, and bell peppers. Love the sweet/salty/spicy flavors - will definitely make again.Just to the person who said there was no curry powder in this recipe. I wonder if you noticed there was curry paste in the recipe?Hey, Mr. Anonymous "health nut" from Virginia, why don't ya look at the nutrition facts on the ingredients label and just kinda go from there? Alright? Ok buddy? Alright.KeeperofTheCommentSectionCyberspace03/17/20Is it At all possible to add Nutrition facts to these recipes, I'm a serious health nut and me and my family kinda consider BA the authority on cooking, so we would appreciate it if we knew how we were nourishing ourselves.AnonymousVirginia03/13/20Wow! I just finished letting this chill and it’s fantastic. So sweet & tangy! It was also so easy to make since I had almost all the Ingredients already!This is going to be my “go to” dip for crudités and also to add to basic chicken.AnonymousKamuela, HI02/28/20Am I the only one that noticed that there is no curry powder in this Curried Peanut Dip? lol It is fabulous just as it is; I just somehow expected that there would be curry powder in it!Is there only one size jar of red curry paste?AnonymousWashington 02/27/20Truly obsessed with this recipe - keep going back to it over and over again! Used this as a dressing over top some rice noodles and extra veg I had in the fridge and it was perfect!AnonymousCincinnati02/26/20I'm a sucker for peanut sauce of any kind, and this dip recipe did not disappoint. A delightful mix of flavors on its own, as well as used as a condiment - I poured it over a noodle bowl with udon, rotisserie chicken, hard boiled egg, and mixed vegetables from my weekly fridge clean out. Amazing recipe, will definitely make again!AnonymousSeoul, Korea12/05/19This is basically the Peanut-Coconut Sauce that comes in the Chicken Wrap Protein Box at Starbucks. Thank you Molly for giving us this cheat!I would take a bath in this sauce.erica_kellySavannah, GA11/11/19Vegetable oil? Please do better with Healthyish! Vegetable oil is super processed and contains high levels of linoleic acid that is unhealthy for our bodies. Substitute with avocado oil, coconut oil, or olive oil!Best desk dip in the world! So good I unwillingly (but happily) shared it with my workmates. They all loved it too! The perfect balance of sweet, salty, spicy! Yum! Will surely make again and again and again! Thanks so much!AnonymousNew York10/15/19The dip tastes fantastic. Perfect combo of peanut , subtle heat, and a hit of funky fish sauce at the end. Perfect thing to prep for a week of snacks because it comes together really quickly. The dip ran pretty runny when I followed the times in the recipe, so I let it reduce on low for about 10 minutes after brining everything together.Brought this for lunch this week and I was honestly licking the container. Obsessed with this and will be making it for lunch for the foreseeableI will make this over and over and over again. So easy, so delicious!kendrapeggToronto10/12/19To the user allergic to seafood, try coconut aminos - it's not as funky as fish sauce, but will add some depth.GwenKaiyaChicago, IL10/11/19I am severely allergic to seafood and when I see fish sauce in a recipe, I just don't make it; this one I can't resist!Is soy sauce a suitable substitute?duchess1Adelaide, South Australia10/10/19This was fantastic! Made for a get together and we stood around the kitchen island and ate like gannets, then had some for lunch the next day. I want to put this sauce on everything!

Watch the video: Swimming Rama Thai Peanut Sauce w. Spinach u0026 Pork พระรามลงสรง. Thai Recipes (June 2022).


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