Prep 10 mins
Cook 8 mins
Tastes great over sauteed chicken or tofu and rice or as a dip for Thai Chicken or Tofu skewers. This is a very mild version that we use to serve our friends that don't like food as hot or spicy as we do. Just add more red curry paste to heat it up if you like it spicy, though be careful as it doesn't take much more red curry paste to feel the heat. Make sure you have a good blender or food processor so the peanuts get chopped up well.
- 1 cup peanuts, unsalted and roasted
- 1⁄2 cup peanut butter
- 1 tablespoon onion powder
- 1⁄2 cup coconut milk, unsweetened
- 1 teaspoon garlic salt
- 1⁄4 teaspoon red curry paste
- 1 tablespoon toasted sesame oil
- 1⁄2-1 tablespoon cornstarch (optional ( use if you want it to be a thicker paste for dipping or if you just prefer it thicker)
- 2 tablespoons brown sugar
- 1 cup water
- Blend all ingredients in a blender or food processor until smooth.
- Heat in a saucepan.
- Bring it to a boil and then reduce heat and simmer for 5 minutes while stirring continually.
- Serve and enjoy!
This is fabulous! I am so glad I selected more than I normally do for tags because I am finding hidden gems and this is one of them. So easy to put together and I can see many possibilities here such as using the dip for deep fried spring rolls, dipping cut up veggies, steamed fish or chicken, etc. I decided to use the sauce for grilled regular tofu (first zapped in microwave for 1 minute to remove water), sliced and grilled without any added fat. The result is delicious! Thank you so much for posting this recipe. Made for Asian forum's unrated Asian recipe tag.