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Curry Peanut Dip

Course: Condiments & Sauces
Cuisine: Vegan
Calories: 1720kcal
Author: Lisa Le

Ingredients

For Ann's Peanut Sauce

  • 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

Green curry sauce

  • 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

Instructions

For the peanut sauce:

  • Whisk all peanut sauce ingredients in a bowl (minus the water), then add water to thin to desired consistency.

For the curry sauce:

  • 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!

Nutrition

Calories: 1720kcal | Carbohydrates: 119g | Protein: 52g | Fat: 125g