As promised, below you’ll find the recipe for a killer Thai dipping sauce used alongside my recipe for Thai Spring Rolls. This sauce is creamy with the zing of lime and pop of red chili. It would go well with tofu or shrimp satay, too. If you’d like to make this dish vegan, omit the fish sauce and sub with a bit of soy sauce, to taste.
Spicy Peanut Sauce (adapted from Quick and Easy Thai)
Makes about 1 1/2 cups of sauce
3/4 cup unsweetened coconut milk (I used coconut cream because that’s what I had on hand.)
1 TBS red curry paste, or mussamun curry paste
2 tsp roasted chili paste, also known as nahm prik pao (I didn’t have any on hand, so I omitted and substituted with chili sediment from my chili oil with sediment.)
1/2 cup chicken broth or water (I used vegetable broth.)
1 TBS fish sauce
1 TBS palm sugar or brown sugar (I used dark brown sugar, but palm sugar is readily available at Asian grocers.)
1/4 cup chunky peanut butter or finely ground peanuts (I used smooth natural peanut butter.)
1 TBS freshly squeezed lime juice or tamarind liquid (I used lime juice.)
1. Bring coconut mike to a gentle boil in a medium saucepan over medium-high heat. Add the curry paste and chili sediment (or paste) and cook 4 to 5 minutes, mashing and stirring occasionally to dissolve them into the milk.
2. Add the broth, fish sauce, palm (or brown) sugar, peanut butter, and lime juice and cook 1 minute more, stirring well to make a smooth sauce.
3. Remove from heat, transfer to a small serving bowl, and set aside to cool. The sauce can be served warm or at room temperature, or cover and refrigerate, reheating gently just before serving time.