Name: Red-Curry Peanut Dipping Sauce
Cook time: 20 min
Total time: 50 min
Yield: Makes about 2/3 cup
Ingredients: 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

Packed with peanuts and spiked with Thai curry paste, this chunky sauce nearly explodes with flavor and spice. Placed near the chicken satés or the crab-and-pork spring rolls, a bowl of it will quickly disappear.

Cooks' note:

Sauce can be made 1 day ahead and chilled, covered.

Recipe notes

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