This curry peanut dip is from Ann Kaplan of the Real Housewives of Toronto. She invited me into her home (!!!) to cook and we ended up chatting about life and kids and just…it was really wonderful to get to know her and eat some delicious vegan food with her. We talked about her time on RHOT and food allergies, and it didn’t make it to the video but we ended up talking about body image and family as well. I’m still sort of in shock that it happened at all, but it was cool to meet someone from a show I watched.
I’m a sucker for reality TV. Typically the kind of people we see on reality TV are caricatures, characters, or certain archetypes, but I was intrigued and relieved to see Ann on Real Housewives of Toronto because she is unlike your typical reality star. Backed with an incredible amount of education, Ann is unbelievably successful and hilarious and quirky to top it off. And VEGAN! It’s rare to see people on TV who are vegan, so it was excited to see her on RHOT.
I was so pumped to see Ann be her totally true and quirky self on TV, and not get too involved on the drama of the first season. Some of the other housewives on the show (let’s be real it was just one) was throwing everyone into this dramatic gossip spiral and it was really refreshing to see Ann approach it, address it, and then back away once the participating parties decided to continue being dramatic. Definitely not something you see that often on reality TV.
This sauce is Ann’s favourite because its beautiful, spicy and creamy and has lots of enticing crunch thanks to the crushed peanuts. She perfected the recipe after many many attempts at it and was generous enough to share it with you guys! I hope you guys enjoy it, sorry if I’m a little awkward because I was frankly kind of freaking out haha.
Recipe by Ann Kaplan Mulholland
- 1 inch piece ginger, peeled and grated
- 1 small garlic clove, mashed to a paste
- 3/4 cup natural creamy peanut butter
- 2 tbsp hoisin sauce
- 2 tbsp reduced sodium soy sauce
- 2 tbsp fresh lime juice
- 2 tsp packed light brown sugar
- 1/4 tsp sesame oil
- 1/4 cup water (as needed until desired consistency)
- 1 tbsp Aroy D green curry paste
- 1 1/2 tsp white sugar
- 1 tbsp coconut oil
- 6 halved garlic cloves
- 2 cans of full fat coconut milk
- 6 whole lime leaves
- 10 whole Thai basil leaves
- Whisk all peanut sauce ingredients in a bowl (minus the water), then add water to thin to desired consistency.
- In a medium saucepan over medium heat, cook curry paste, sugar, coconut oil and halved garlic cloves and cook until garlic is fragrant but not browned. Slowly stir in coconut milk, lime leaves, and Thai basil and cool until heated through and curry paste is incorporated into the sauce.
- Strain before serving.
- To serve, add half peanut sauce and half curry sauce into individual dipping bowls. Garnish with crushed peanuts and enjoy with spring rolls!