Curry Peanut Dipping Sauce
Here is my personal recipe for the curry peanut dipping sauce. I made it up using common Thai and Lao ingredients. Please note that the paprika is a common ingredient in the Khao Bune fish curry broth to give the broth a radiant red colour.
Vegetarian Recipe: Curry Peanut Dipping Sauce
1 tablespoon oil
½ tablespoon chopped garlic
1 tablespoon chopped shallots or onions
1 cup fresh coconut milk
1 kaffir lime leaf
2 sprigs lemongrass
1 tablespoon Thai Lao Curry Paste
¼ cup chopped tomatoes
½ cup ground peanuts
1 to 2 tablespoons sugar
1 teaspoon chopped chilies (optional)
1 teaspoon paprika
2 tablespoons fish sauce
2 tablespoons squeezed lime juice
In a wok over medium heat, add oil, chopped garlic and shallots. Stir until shallots are soft. Add remaining ingredients and stir fry for about 10 minutes or until the sauce is thick. Remove from heat. Discard the lemongrass and lime leaf. Serve sauce with fresh spring rolls or shrimp chips.
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