Red Curry Peanut Dipping Sauce Recipes

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RED CURRY PEANUT SAUCE



Red Curry Peanut Sauce image

This nutty twist on traditional peanut sauce is a great way to liven up grilled chicken, fish, rice noodles and vegetables.

Provided by Ivy Odom

Categories     Healthy Recipes with Curry

Time 10m

Number Of Ingredients 8

1 teaspoon canola oil
2 teaspoons red curry paste
1 teaspoon finely chopped fresh ginger
1 teaspoon finely chopped garlic
¼ cup unsalted chicken broth or vegetable broth
3 tablespoons smooth natural peanut butter
1 ½ tablespoons rice vinegar
2 teaspoons reduced-sodium tamari or soy sauce (see Tip)

Steps:

  • Heat oil in a small nonstick skillet over medium heat. Add curry paste, ginger and garlic. Cook, stirring constantly, until fragrant, about 2 minutes.
  • Combine broth, peanut butter, vinegar, tamari (or soy sauce) in a food processor or mini food processor. Add the curry mixture and process until smooth, about 20 seconds.

Nutrition Facts : Calories 96 calories, Carbohydrate 3.5 g, Fat 7.2 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 1 g, Sodium 210.2 mg, Sugar 0.7 g

RED CURRY PEANUT SAUCE



Red Curry Peanut Sauce image

Provided by Steven Raichlen

Categories     Sauce     Quick & Easy     Backyard BBQ     Curry     Low Cholesterol     Soy Sauce     Peanut Butter     Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 14

2 tablespoons vegetable oil
1/3 cup minced green onions (about 3)
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
2 tablespoons Thai red curry paste
3/4 cup smooth peanut butter
1 cup canned unsweetened coconut milk
1/2 cup (or more) low-salt chicken broth
1 tablespoon sugar
1 tablespoon soy sauce
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
Ingredient info: Thai red curry paste and unsweetened coconut milk can be found at many supermarkets and at Southeast Asian and Indian markets.

Steps:

  • Heat oil in saucepan over medium heat. Add next 3 ingredients; sauté 2 minutes. Add curry paste; stir 1 minute. Whisk in peanut butter, then next 5 ingredients; bring to boil. Reduce heat to medium; simmer until reduced to 2 cups, whisking and adding broth as needed, about 5 minutes. Remove from heat; cool. Stir in lime juice. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm, thinning with broth.
  • Stir cilantro into sauce and serve.

RED-CURRY PEANUT DIPPING SAUCE



Red-Curry Peanut Dipping Sauce image

Provided by Gina Marie Miraglia Eriquez

Categories     Garlic     Nut     Vegetable     Quick & Easy     Peanut     Curry     Hot Pepper     Summer     Shallot     Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 8

1/4 cup roasted salted peanuts
1 tablespoon packed palm or dark brown sugar
2 to 3 teaspoons Thai red curry paste
8 to 10 tablespoons water
2 tablespoons peanut or vegetable oil
3 garlic cloves, finely chopped
1/4 cup finely chopped shallot (about 1 large)
2 fresh Thai or serrano chiles (2 to 3 inches; preferably red) including seeds, thinly sliced crosswise

Steps:

  • Finely grind 3 tablespoons peanuts in a food processor along with sugar. Finely chop remaining tablespoon peanuts by hand.
  • Stir together curry paste (to taste) and 6 tablespoons water until paste is dissolved.
  • Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, shallot, and chiles, stirring, until golden, about 4 minutes. Add ground peanut mixture and cook, stirring, 1 minute. Stir in curry mixture and bring to a boil, stirring constantly. Remove from heat and stir in chopped peanuts.
  • Cool to room temperature, about 30 minutes, then thin with water, 1 tablespoon at a time, to desired consistency.

THAI RED CURRY SAUCE



Thai Red Curry Sauce image

Make and share this Thai Red Curry Sauce recipe from Food.com.

Provided by beckas

Categories     Sauces

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, finely chopped
1 -2 tablespoon Thai red curry paste
2 cups chicken broth
1/2 cup coconut milk
1 lime, juice of
3 cloves garlic, minced
1 teaspoon minced gingerroot
1 tomatoes, finely chopped
1/4 cup cilantro, finely chopped
1 teaspoon fish sauce
1 teaspoon brown sugar, packed

Steps:

  • Heat 1 tablespoon olive oil in saucepan.
  • Add onion and saute until golden brown.
  • Add curry paste and stir 1 minute.
  • (Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
  • Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
  • Simmer uncovered until lightly thickened, about 20 to 30 minutes.
  • Pour sauce into a blender and blend until smooth.
  • Return sauce to pan and re-heat if needed.

Nutrition Facts : Calories 88.8, Fat 6.8, SaturatedFat 4, Sodium 332.5, Carbohydrate 5.3, Fiber 0.6, Sugar 2.5, Protein 2.6

HOW TO MAKE PEANUT DIPPING SAUCE



How to Make Peanut Dipping Sauce image

This is one of those recipes you're going to have to taste and adjust to your palate. Consider this a template that you can tailor to your personal taste. It has a gorgeous, luxurious texture. It's fantastic on any grilled meat or vegetables or as a dipping sauce for spring rolls.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 12

¾ cup smooth natural peanut butter
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon fish sauce
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
½ lime, juiced
1 teaspoon chile-garlic sauce (such as Sriracha), or to taste
1 (5.6 ounce) can coconut milk
2 teaspoons chopped red bell pepper, or to taste
2 teaspoons chopped fresh cilantro, or to taste
2 teaspoons chopped peanuts, or to taste

Steps:

  • Place peanut butter in a mixing bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil into peanut butter, followed by lime juice and chile-garlic sauce.
  • Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture. Whisk until smooth.
  • Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 6.7 g, Fat 10 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 207.7 mg, Sugar 3.6 g

THE BEST THAI CURRY-PEANUT SAUCE



The Best Thai Curry-Peanut Sauce image

I received a basic thai peanut sauce recipe from a very kind friend back in Oregon who worked at a popular Thai restaurant there and modified it with my own taste. Made this a lot of times and always got rave reviews, try it and you won't regret it!

Provided by The_Martins

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 28

Number Of Ingredients 10

1 tablespoon vegetable oil
1 ½ tablespoons minced garlic
2 tablespoons red curry paste
1 ¼ cups creamy peanut butter
¾ cup brown sugar
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ tablespoon fish sauce
1 teaspoon sesame oil
3 (13.5 ounce) cans coconut milk

Steps:

  • Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

Nutrition Facts : Calories 178.8 calories, Carbohydrate 9.6 g, Fat 15.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 9.1 g, Sodium 100.5 mg, Sugar 6.8 g

AUTHENTIC THAI PEANUT SAUCE



Authentic Thai Peanut Sauce image

This is a quick and delicious thai peanut sauce that can be used for dipping satay, fresh spring rolls, deep fried tofu, or really anything. I originally found it on the website SheSimmers.com and then adapted it to my own taste and the ingredients I had on hand. You can make it creamy or chunky depending on your preference, I like to add some chopped up peanuts to mine for that extra crunch. Either way, the flavor is perfect and to me it tastes just like the peanut sauce you would get at a thai restaurant. You could also use it on rice or noodles or as a salad dressing. Yum!

Provided by BusyBeeHoneyBee

Categories     Sauces

Time 10m

Yield 3 1/2 cups

Number Of Ingredients 8

1 (14 ounce) can light coconut milk (you can also use regular coconut milk to make it even more decadent)
1/4 cup Thai red curry paste
3/4 cup peanut butter (creamy or chunky, your preference)
1/2 teaspoon salt (or more to taste)
1/4 cup sugar (or more to taste)
2 tablespoons white vinegar (cider or rice vinegar work well)
1/2 cup water
chopped peanuts (optional)

Steps:

  • Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
  • Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.
  • Remove from heat, mix in chopped peanuts if using, and serve immediately with satay, spring rolls or fried tofu.
  • The sauce can be stored in the refridgerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.

Nutrition Facts : Calories 382.1, Fat 27.9, SaturatedFat 5.7, Sodium 587.1, Carbohydrate 25.2, Fiber 3.3, Sugar 19.4, Protein 13.9

COCONUT SHRIMP WITH RED CURRY DIPPING SAUCE



Coconut Shrimp with Red Curry Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon vegetable oil
1/2 cup red curry paste
One 13.6-ounce can unsweetened coconut milk
1/4 cup peanut or almond butter, chunky or creamy depending on preference
2 tablespoons sugar
1 tablespoon fish sauce
Juice of 1 lime
Kosher salt
Vegetable oil, for frying
1 cup panko breadcrumbs
1 cup shredded sweetened coconut
3 large eggs
1 cup all-purpose flour
2 teaspoons garlic powder
1 1/2 teaspoons turmeric powder
Kosher salt and freshly ground black pepper
1 pound peeled and deveined jumbo shrimp, tails on and butterflied

Steps:

  • For the red curry dipping sauce: Heat the oil in a small saucepan over medium-high heat. Add the curry paste and stir frequently until fragrant, about 2 minutes. Add the coconut milk and whisk frequently until smooth and thickened slightly, about 3 minutes.
  • Whisk in the peanut butter until incorporated and the sauce is smooth. Remove the sauce from the heat and whisk in the sugar, fish sauce, lime juice and salt to taste. Let cool to room temperature, then transfer to a serving vessel, wrap with plastic and refrigerate at least 30 minutes before serving.
  • For the coconut shrimp: Heat 3 inches of oil in a deep pot or Dutch oven to 350 degrees F. Line a baking sheet with paper towels.
  • In a medium bowl, mix together the panko and sweetened coconut. In a second medium bowl, beat the eggs. In a third medium bowl, combine the flour, garlic powder, turmeric, 1 teaspoon salt and several grinds of black pepper to taste. Dredge the shrimp in the flour mixture, then the egg, then the panko mixture.
  • Working in batches, fry the shrimp until golden brown, about 3 minutes. Drain on the prepared sheet tray and immediately season with salt. Serve with the curry dipping sauce.

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