Red Curry Dipping Sauce is a traditional Thai recipe for a classic chilli and coconut milk dipping sauce flavoured with peanuts. The full recipe is presented here and I hope you enjoy this classic Thai version of: Red Curry Dipping Sauce.
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A classic Thai dipping sauce that goes well with satay or raw vegetables.
Ingredients:
2 dried red chillies
360ml unsweetened coconut milk
2 tbsp palm sugar (or dark brown sugar)
1 tbsp tamarind juice (soak 1 tsp tamarind pulp in 1 tbsp warm water for 20 minutes then strain)
1 tbsp nam pla (fish sauce)
50g raw blanched peanuts, roasted and chopped
Method:
Toast the chillies on a dry pan until fragrant (about 30 seconds per side). Set aside until cooled then chop as finely as you can.
Add the chopped chillies to a pan, pour the coconut milk over the top and bring to a boil. Reduce to a simmer then add the sugar and stir-in to dissolve. Cook for 5 minutes then add the tamarind juice and nam pla. Cook for 1 minute more then remove from the heat and stir-in the peanuts. Allow to cool, pour into bowls and serve.
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