Spicy Peanut Dip Recipe - Cooking Index
Similar to the peanut sauce that accompanies an Indonesian satay, this would be nice with chips or crudites.
Courses: Dips and Spreads1 tablespoon | 15ml | Vegetable oil |
1 tablespoon | 15ml | Shallot - chopped (large) |
1 tablespoon | 15ml | Minced fresh ginger |
2 | Garlic cloves - minced | |
1 teaspoon | 5ml | Curry powder |
1/8 teaspoon | 0.6ml | Dried crushed red pepper |
1 cup | 237ml | Canned low-salt chicken broth - or more if needed |
1/2 cup | 118ml | Creamy peanut butter - do not use |
Old-fashioned or freshly ground | ||
4 teaspoons | 20ml | Fresh lime juice |
1 tablespoon | 15ml | Soy sauce |
1 teaspoon | 5ml | Brown sugar - (packed) |
Salt - to taste | ||
Freshly-ground black pepper - to taste |
Heat oil in nonstick skillet over medium heat. Add shallot, ginger and garlic; saute until shallot is tender, about 3 minutes. Add curry powder and crushed red pepper. Stir until aromatic, about 15 seconds. Stir in 1 cup broth, peanut butter, lime juice, soy sauce, and brown sugar; whisk to blend. Simmer until mixture thickens, whisking constantly, about 3 minutes. Season with salt and pepper.
Transfer to bowl and cool, whisking occasionally. Cover and refrigerate 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Thin dip with more broth by tablespoonfuls if needed. Serve dip chilled or at room temperature.
This recipe yields about 1 1/3 cups.
Source:
Bon Appetit, March 2001
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