The most perfect compliment to a spicy Asian dish has got to be peanut sauce, am I right?
You know those dips that are solely meant to be dips? As in used for drizzling over a main dish or dabbing with some kind of veggie? This peanut sauce is meant to be used in the same fashion of course. However, controlling my urge to not go to town with just a spoon is seriously difficult. And so, my obsession with dips continues.
I have VERY GOOD reason to obsess though. Are you as big a fan of fresh ginger/garlic paste as I am? Peanuts with a kick of spice, layered in a coconut milk and red curry base? Give it a splash of some lime juice and literally, what’s not to love?!
I use peanut sauce for all kinds of reasons. My personal favorite way to use it is as a sauce for a Thai chicken or beef satay. The flavor of the peanuts is totally exacerbated when coupled with coconuty-spicy satay. Mmmmmm and que salivation.
Whip some up for a unique veggie dip or use it as the sauce for a Thai noodle dish. Peanut sauce is so versatile and stays well in the fridge. In fact, I find the flavor pops more after it settles for a few days. Say hello to your new go to dip.
Grab the closest satay skewer, veggie or spoon (no judgements) and get to dippin’! What’s your favorite way to use peanut sauce? Is there another unique ingredient you add to yours? I would love to hear from you! Leave a comment in the boxes below and enjoy!
- 1 garlic clove, minced
- 1 tbsp. ginger, minced
- 2 tbsp. vegetable oil
- 1 cup peanut butter
- 3 tbsp. soy sauce
- 1 cup coconut milk
- 2 tbsp. red curry paste
- 2 tbsp. sriracha sauce
- 1 tsp. red chili flakes (optional)
- 1 tbsp. cilantro leaves (optional)
- In a medium pot, heat the oil over medium-low heat. Add the ginger and garlic and cook until fragrant.
- Add all other ingredients to the pot and stir. Allow the sauce to cook on low heat and thicken (about 10-15 minutes).
- Top with fresh cilantro and serve.