Mix up your snack or party routine with this easy Spicy Peanut Dip! Ready in 10 minutes, it's full of pantry staple ingredients like creamy coconut milk, nutty peanut butter, and spicy red curry paste. Perfect for coating spring rolls, raw veggies, tortilla chips, and more. Vegan and gluten-free!
- 1 TBS canola, avocado, or melted coconut oil
- 1/4 cup red curry paste (from a jar)
- 1 15 oz can coconut milk
- 1/2 cup smooth peanut butter (almond butter works also)
- 2 TBS rice vinegar (sub lime juice or apple cider vinegar if needed)
- 1 TBS lime juice (or more vinegar)
- 1 TBS tamari (or soy sauce)
- 1 1/2 TBS maple syrup (or brown sugar or honey )
- 1 TBS grated ginger (optional)
- Kosher salt
- Fresh basil, cilantro, and crushed red pepper for serving (optional )
- Preheat a skillet over medium. Add oil hot (it should glisten). Add red curry paste and cook for a few minutes, until nice and aromatic. This is called "blooming" the spices in the paste and will make them more flavorful. Stir so that the paste does not stick for about 3 minutes.
- Add coconut milk and bring mixture to a simmer. Let reduce over low heat until slightly thickened, about 3 more minutes.
- Remove from heat and whisk in peanut butter, vinegar, lime juice, tamari, maple syrup, and grated ginger. Add salt to taste, 1/2 – 2 tsp. Let cool in the fridge (or freezer if you're in a rush) until mixture thickens. To serve, top with red pepper flakes and fresh basil. Plate with fresh vegetables and chips! Dip can be stored in the fridge for 4 days in a sealed container. Best served cold.
This recipe was inspired by Bon Appetit.
- Category: Appetizer, Side Dish, Snack