Peanut Dipping Sauce

A traditional Thai dip recipe is a

popular and you can find it commonly paired with appetizers. This accompaniment pairs great with satay with its flavorful amalgamation of sweet, spicy and sour.

INGREDIENTS:

• Coconut milk - 1 cup

• Red curry paste - 1 Tbsp

• Roasted peanuts - 1/4 cup

• Toasted white sesame seeds - 1 Tbsp

• Fish sauce/ soy sauce - 1 tsp

• Palm sugar/ Jaggery/ Brown sugar - 1 Tbsp

• Tamarind pulp - 1 Tbsp
  

STEP BY STEP INSTRUCTIONS TO PROCEED WITH:

Dry roast the peanuts and sesame seeds to slightly brown over medium heat. Once cooled down, put in a blender.

Grind it to a smooth paste in pulse mode without adding water. Don’t blend it for longer time as it will start releasing oil.

In a pan, add 1/4 cup of coconut milk and simmer it releases oil. It will take about 5 mins approximately.

Once it starts releasing oil, add the curry paste and sauté till the raw smell goes off.

Then add the peanut and sesame paste and give a mix.

After that add the remaining coconut milk and mix well to get the paste blend in.

If you don’t want to use fish sauce, you can use light or dark soy sauce instead.

Add the fish sauce, tamarind pulp and palm sugar. Mix and wait for a boil.

Once you see the oil starts separating from the sauce, take it off from the heat and let it cool down before you serve.

This dip pairs great with any satay or for any finger snack. Store it in refrigerator for up to a week.