Thai Peanut Dipping Sauce
I began to write this post in the middle of the week, and of course, got distracted. I got distracted by making videos. Testing recipes, editing, and uploading videos took literally forever. It was definitely time for a simple lunch, lunch like this -Thai Peanut Dipping Sauce with Shrimps, Rice and Asparagus. There is no mystery that I love Thai cuisine. The mix of different and unique flavors has been always just amazingly delicious and aromatic to me.
This Thai Peanut Dipping Sauce is quite different, and with a sweet side rather than on a spicy. In combination with shrimps and roasted asparagus, this dipping sauce was undoubtedly perfect. Of course, you can use chicken or even beef, but since I had these fresh shrimps I thought it would be great. The taste of the Thai Peanut Dipping Sauce is absolutely amazing. It’s sweet, and a bit citrusy, because I used lime.
Thai Red curry paste gave unique and unforgettable flavor, too. The thick constituency and texture melt like a chocolate in your mouth. Now, you can serve it with other vegetables or even noodles if you desire. I just made it as simple as possible. This is dipping sauce so you can seriously dip any poultry or meat. I might make a video on this soon.
Thai Peanut Dipping Sauce
Slightly adapted from cookbook “Thai cuisine”
- 6 FL Oz (about 1/2 can) premium coconut milk
- 2 Tbsp. Thai Red curry paste
- 2/3 cup creamy peanut butter, unsweetened/(Organic)
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 FL Oz (1/8 cup) Lime Juice (freshly squeezed)
- 1/3 – 1/2 cup water
- Add all the ingredients into a sauce-pan and bring everything to boil over medium heat. Keep mixing continuously.
- Turn down the heat and allow the sauce to simmer for about 4 minutes at the lowest temperature.
- Take it off the burner, and let the sauce cool down to a room temperature before serving.
Place Peanut dipping sauce in a container with fitted lid in the fridge for up to 10 days. This will create a sauce to thicken up, of course. What you will need to do is dilute it out with a small bit of water to desired consistency over low heat before serving.
When I serve this meal, I serve it with lime and freshly picked Thai basil. I squeezed lime juice all over my food. It just gives an even better taste.
Marinate shrimps for about 15 minutes in the juice of 1/2 of lime, 1 tbsp. of soy sauce, 2 garlic cloves -minced and 1 tsp. of ginger. Grill, saute or bake shrimps for 5 minutes on each side. I like shrimps when I saute them.
Season it with salt, pepper and to go with the rest of the meal squeeze a bit of lime, and drizzle with oil. Roast for 15-20 minutes. OR you can boil it for 10 minutes in salted water, then squeeze lime juice when it’s done.
Rice in the pot:
Wash rice 2-3 times, and soak for 10 minutes, drain the water out and refill the pot again -Usually, I measured water by going about the index finger thick (about 1/2-1 inch) above the rice. Add 1/2 teaspoon salt, mix, turn the heat on high, cover the pot. As soon as the water boil, take the lid off, mix the rice, then turn the heat to simmer, put the lid back on. Let the rice simmer for 7 minutes – keep the lid on.
Turn the heat off, keep the pot on the “turned off” stove burner and steam for 7 more minutes, keep the lid ON the pot. I like rice the best made that way. After steaming, I add a drizzle of oil, mix it and serve.