Best 20 Peanut Dipping Sauce Recipes

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**Peanut Dipping Sauce: A Flavorful Journey Through Culinary Delights**

Indulge in a delightful culinary adventure with our collection of tantalizing peanut dipping sauce recipes. Experience the perfect balance of sweet, savory, and nutty flavors as you explore a variety of dipping sauces, each with its unique character. From the classic Thai peanut sauce, known for its rich and creamy texture, to the spicy Szechuan peanut sauce that packs a punch, our recipes cater to diverse taste preferences. Discover the versatility of peanut sauce as it complements a wide range of dishes, from spring rolls and satay skewers to fresh vegetables and crispy chicken. Prepare to elevate your meals with these flavorful and easy-to-make peanut dipping sauces.

Check out the recipes below so you can choose the best recipe for yourself!

HOW TO MAKE PEANUT DIPPING SAUCE



How to Make Peanut Dipping Sauce image

This is one of those recipes you're going to have to taste and adjust to your palate. Consider this a template that you can tailor to your personal taste. It has a gorgeous, luxurious texture. It's fantastic on any grilled meat or vegetables or as a dipping sauce for spring rolls.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 12

¾ cup smooth natural peanut butter
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon fish sauce
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
½ lime, juiced
1 teaspoon chile-garlic sauce (such as Sriracha), or to taste
1 (5.6 ounce) can coconut milk
2 teaspoons chopped red bell pepper, or to taste
2 teaspoons chopped fresh cilantro, or to taste
2 teaspoons chopped peanuts, or to taste

Steps:

  • Place peanut butter in a mixing bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil into peanut butter, followed by lime juice and chile-garlic sauce.
  • Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture. Whisk until smooth.
  • Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 6.7 g, Fat 10 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 207.7 mg, Sugar 3.6 g

CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE



Chicken Sate with Spicy Peanut Dipping Sauce image

Provided by Ellie Krieger

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 24

1/2 cup low-sodium chicken stock
1/2 cup lite coconut milk
2 tablespoons low-sodium soy sauce
1 shallot, sliced thin
1 clove garlic, minced
1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
1 tablespoon brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
8 (8-inch) bamboo skewers, soaked for 20 minutes
3/4 cup Spicy Peanut Dipping Sauce, recipe below
2 tablespoons minced fresh basil or cilantro leaves
1/4 cup chopped toasted peanuts
1/2 cup natural creamy peanut butter
1/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes
1 teaspoon red curry paste
1 shallot, peeled and roughly chopped

Steps:

  • In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
  • Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
  • Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
  • Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
  • Place all ingredients in blender and blend until smooth.
  • Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

PEANUT DIPPING SAUCE



Peanut Dipping Sauce image

This recipe was created to accompany Chicken Sates with Peanut Dipping Sauce .

Categories     Condiment/Spread     Sauce     Blender     Nut     No-Cook     Quick & Easy     Lime     Peanut     Spice     Soy Sauce     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 7

1/3 cup smooth peanut butter
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon cayenne, or to taste
1/3 cup water

Steps:

  • In a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, the cayenne, the water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. The sauce may be made 2 days in advance and kept covered and chilled.

PEANUT BUTTER DIPPING SAUCE



Peanut Butter Dipping Sauce image

Use this versatile peanut sauce, with its zippy touch of chili powder, to toss with noodles or marinate meat. Of course, it's a terrific dip for chicken wings, too! -Christine Omar, Harwich Port, Massachusetts

Provided by Taste of Home

Time 25m

Yield 1-1/3 cups.

Number Of Ingredients 10

1 medium onion, chopped
2 tablespoons canola oil
2 garlic cloves, minced
1/2 cup water
1/4 cup creamy peanut butter
1 tablespoon sugar
1 tablespoon chili powder
2 tablespoons lemon juice
2 tablespoons soy sauce
1/4 teaspoon salt

Steps:

  • In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, peanut butter, sugar and chili powder. Bring to a boil. Cook and stir for 2-3 minutes or until slightly thickened., Remove from the heat; stir in the lemon juice, soy sauce and salt.

Nutrition Facts : Calories 80 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 281mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

GRILLED CHICKEN CURRY WITH PEANUT DIPPING SAUCE



Grilled Chicken Curry with Peanut Dipping Sauce image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 12

Cooking spray
6 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
1 to 2 tablespoons fresh lime juice
2 teaspoons curry powder
2 teaspoons turmeric powder
2 teaspoons ground cumin
Olive oil, as needed to loosen
1 (14-ounce) can coconut milk
3 tablespoons peanut butter
1 lime, juiced
2 tablespoons brown sugar

Steps:

  • For the chicken: Heat a stove-top grill pan or griddle with cooking spray to medium-high heat. Season both sides of chicken with salt and black pepper and set aside. In a small bowl, combine lime juice, curry powder, turmeric, cumin and olive oil, as needed to loosen mixture. Mix well with a spoon and brush mixture all over both sides of chicken. Place chicken on hot pan and cook 3 to 5 minutes per side, or until cooked through. Remove from heat and place on plate.
  • For the dipping sauce: While the chicken is cooking, in a small saucepan, combine coconut milk, peanut butter, lime juice, and sugar. Set pan over medium heat and bring to a simmer, about 5 minutes. Remove from heat.
  • Serve 4 of the chicken breast halves with all of the peanut sauce. Reserve remaining chicken for Pastilla, if desired.

SPICY SUMMER ROLLS WITH PEANUT DIPPING SAUCE



Spicy Summer Rolls with Peanut Dipping Sauce image

Provided by Alexis Touchet

Yield Makes 6 servings (12 summer rolls)

Number Of Ingredients 17

Sauce:
2/3 cup hoisin sauce (see Cooks' notes:)
1/3 cup creamy peanut butter
1/3 cup water
3 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce
Summer rolls:
3 ounces dried rice-stick noodles
2 tablespoons fresh lime juice, divided
1 1/2 teaspoons sugar
2 3/4 cups coarsely grated carrot (about 1 pound; use large holes on a box grater)
3 tablespoons finely chopped serrano or jalapeño chiles, including seeds
12 (8-inch) rice-paper rounds, plus more in case some tear
4 cups thinly sliced napa cabbage, coarsely chopped
1 cup finely chopped cocktail peanuts
1 cup fresh mint leaves
1 cup fresh basil leaves (Asian or Italian)

Steps:

  • For the sauce:
  • Whisk together sauce ingredients in a bowl until smooth. Set aside.
  • For the summer rolls:
  • Put noodles in a heat-proof bowl and cover with boiling-hot water. Soak noodles for 10 minutes then drain and pat dry. Toss noodles with 1 tablespoon lime juice. Cut noodles with kitchen shears or knife in 5 or 6 places.
  • Stir together sugar and remaining tablespoon lime juice in another bowl until sugar is dissolved, then toss with carrots and chiles.
  • Gently immerse 1 rice-paper round in a large bowl of hot tap water and let stand until soft and pliable, 15 to 20 seconds. Lift out, letting excess water drip off, then lay round on a work surface, smoothing it out. If round is still very wet, gently blot top with kitchen towel.
  • Arrange about 1/4 cup cabbage across center of round, leaving about 1 1/2 inches uncovered on both sides. Top cabbage evenly with 3 tablespoons carrot mixture, then sprinkle with 1 generous tablespoon peanuts. Cover mound of vegetables with a layer each of mint and basil leaves. Top evenly with about 2 tablespoons noodles.
  • Fold edge of wrapper nearest you over filling, tucking in filling as tightly as possible, until it touches other side of wrapper, then fold in sides and continue to tightly roll until sealed.
  • Put roll on a rimmed baking sheet lined with a damp towel and cover with another damp towel. Make 11 more rolls in same manner, storing them on baking sheet without touching.

PORK SATAY WITH PEANUT LIME DIPPING SAUCE



Pork Satay With Peanut Lime Dipping Sauce image

This is incredibly easy to make and a delicious addition to any Asian-themed meal! I got this recipe from my Dad; I think he got it from a LCBO magazine about 10 years ago. The preparation time includes marinating time. The peanut lime dipping sauce can be made up to 3 days ahead, but grill the satays just before serving. You can also substitute beef, chicken or shrimp, for the pork, with equally delicious results!

Provided by J. Ko

Categories     Pork

Time 2h5m

Yield 18 skewers, 4 serving(s)

Number Of Ingredients 16

1 small onion, chopped
1 inch gingerroot, chopped
2 garlic cloves, chopped
1 teaspoon chili sauce (sambal oelek works well) or 1 dried red chili
1 lime, juice and zest of, grated
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon peanut oil or 1 tablespoon vegetable oil
12 ounces pork tenderloin
1/4 cup peanut butter (either chunky or smooth)
1/4 cup soy sauce
1/4 cup lime juice
1 tablespoon rice vinegar
3 tablespoons coriander, chopped (cilantro)
1 tablespoon brown sugar
1/2 teaspoon chili sauce (sambal oelek) or 1/4 teaspoon dried chili pepper flakes

Steps:

  • Combine all marinade ingredients in food processor or blender and puree. Set aside.
  • Cut pork into 6-inch lengths and slice each length into 1/2-inch long strips. Thread pork strips onto bamboo skewers.
  • Place skewers into 9x13-inch pan (or a zipper bag) and pour marinade over all. Turn skewers to ensure they are evenly coated. Cover, refrigerate and marinate for 2 to 3 hours.
  • Grill pork for 2 minutes on each side or until cooked through.
  • Peanut Lime Sauce:.
  • Put peanut butter in a medium size bowl. Slowly whisk in remaining ingredients. The peanut butter will "seize" after each liquid addition, but keep whisking and it will smooth out.

Nutrition Facts : Calories 287.3, Fat 14.6, SaturatedFat 3.3, Cholesterol 55.3, Sodium 1658.8, Carbohydrate 16.2, Fiber 1.8, Sugar 10.1, Protein 24.9

BEEF SKEWERS WITH PEANUT DIPPING SAUCE



Beef Skewers with Peanut Dipping Sauce image

Popular in Thai restaurants, these skewered pieces of marinated meat are known as "satay" and can be served as a snack, appetizer, or main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h15m

Yield Makes 16

Number Of Ingredients 14

3 cloves garlic, minced
1/4 cup plus 1 teaspoon soy sauce for dipping
1 tablespoon toasted sesame oil
1 teaspoon light-brown sugar
1/2 teaspoon ground cumin
1/8 teaspoon red-pepper flakes
1 pound boneless rib-eye roast, sliced against the grain into 32 3-by-1/4-inch strips
2 teaspoons canola oil
1/3 cup reduced-sodium canned vegetable broth, or water
1/4 cup smooth peanut butter
1/2 teaspoon ketchup
1/4 teaspoon rice vinegar
Coarse salt and ground pepper
Sesame Rice, for serving (optional)

Steps:

  • In a bowl, combine 2/3 of the garlic with 1/4 cup soy sauce, sesame oil, brown sugar, cumin, and red-pepper flakes. Thread 2 pieces of beef onto each of 16 skewers; arrange in a shallow dish. Pour marinade over beef; refrigerate covered 45 minutes or preferable overnight, turning once.
  • Meanwhile make dipping sauce: Heat canola oil in a small saucepan over medium heat. Add remaining garlic; cook, stirring, until soft, 3 minutes. Add broth and 1/4 cup water; bring to boil. Remove from heat; whisk in peanut butter, ketchup, vinegar, and remaining teaspoon soy sauce. Let cool completely.
  • Heat a grill to high. Season beef with salt and pepper. Remove skewers from marinade, letting excess drip off. Discard marinade. Grill beef 1 to 2 minutes per side for medium. Serve hot with dipping sauce on the side.

Nutrition Facts : Calories 498 g, Fat 39 g, Protein 29 g

SPICY PEANUT DIPPING SAUCE



Spicy Peanut Dipping Sauce image

Always a favorite, this peanut sauce is light and easy to prepare and great for dipping spring rolls or chicken. It can be kept in the fridge for a few days.

Provided by Sean Gough

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 24

Number Of Ingredients 7

½ cup smooth natural peanut butter
1 lime, juiced
1 clove garlic, minced
1 tablespoon hot sauce
2 tablespoons coconut milk
1 tablespoon soy sauce
¼ cup hot water, more if needed

Steps:

  • Whisk the peanut butter, lime juice, garlic, hot sauce, coconut milk, soy sauce, and hot water together in a large mixing bowl until smooth, adding hot water as needed.

Nutrition Facts : Calories 37 calories, Carbohydrate 1.6 g, Fat 3.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 67.5 mg, Sugar 0.5 g

HOISIN-PEANUT DIPPING SAUCE



Hoisin-Peanut Dipping Sauce image

This looks super good - from Williams-Sonoma, this sauce can be used to dip spring rolls, dumplings and other Asian appetizers.

Provided by FLKeysJen

Categories     Sauces

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
4 garlic cloves, minced
1/3 cup hoisin sauce
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon chili paste or 1 teaspoon hot bean paste
1/2 cup chicken broth
1/4 cup chopped dry-roasted unsalted peanuts

Steps:

  • In a small saucepan over medium heat, warm the oil. When it is hot, add the garlic and cook, stirring, until lightly browned, about 30 seconds.
  • Add the hoisin sauce, fish sauce, sugar and chili paste, stir well and simmer for 15 seconds. Stir in the chicken broth; the mixture should have a thick, creamy consistency. Add the peanuts.
  • Let cool and serve!

MONGOLIAN PEANUT BUTTER DIPPING SAUCE FOR CHINESE HOT POT



Mongolian Peanut Butter Dipping Sauce for Chinese Hot Pot image

Whether you are eating Sichuan Hot Pot, Mongolian Hot Pot or even Cantonese Hot Pot, this dipping sauce will add to the experience.

Provided by Member 610488

Categories     Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup peanut butter
1 tablespoon light soy sauce
1 tablespoon chili bean paste
2 teaspoons sugar
1/4 cup hot water
fresh cilantro

Steps:

  • Whisk together peanut butter, soy sauce, chili bean paste, sugar, and hot water in a mixing bowl. Spoon equal amounts of sauce into 4 small serving bowls and top with a heap of chopped cilantro. Give each guest a bowl of sauce and a bowl of white rice.

PORK SATE WITH PEANUT DIPPING SAUCE



Pork Sate with Peanut Dipping Sauce image

Categories     Nut     Appetizer     Broil     Pork Tenderloin     Peanut     Bon Appétit     Tree Nut Free

Yield 6 Appetizer Servings

Number Of Ingredients 13

1/3 cup plus 1 tablespoon minced fresh lemongrass (from bottom 6 inches of stalk)
3 tablespoons fresh lime juice
2 tablespoons dark brown sugar
1 tablespoon soy sauce
2 garlic cloves, minced
3/4 pound pork tenderloin, trimmed, cut into 3-inch-long, 1/2-inch wide, 1/4-inch thick slices
1 cup (or more) canned low-salt chicken broth
1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/2 cup chopped onion
1 tablespoon coriander seeds
1/2 jalapeño chili, minced
12 8-inch bamboo skewers, soaked in water 30 minutes
Minced green onion tops

Steps:

  • Mix 1 tablespoon lemongrass, 1 tablespoon lime juice, 1 tablespoon sugar, soy sauce and garlic in large bowl. Add pork; toss to coat with marinade. Let stand 30 minutes to 1 hour.
  • Meanwhile, mix remaining 1/3 cup lemongrass, remaining 2 tablespoons lime juice, remaining 1 tablespoon sugar, 1 cup broth, peanut butter, onion, coriander and jalapeño in heavy medium saucepan. Bring to boil, whisking frequently. Transfer mixture to blender and puree. Strain into heavy small saucepan, pressing on solids with back of spoon; discard solids. Simmer until reduced to thick sauce consistency, stirring frequently, about 6 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using, thinning with more chicken broth if necessary.)
  • Preheat broiler. Thread 3 pork strips on each skewer. Broil until cooked through, about 3 minutes per side. Pour sauce into bowl; set in center of platter. Sprinkle with green onion. Surround with pork skewers and serve.

COLORFUL SUMMER ROLLS WITH PEANUT DIPPING SAUCE



Colorful Summer Rolls with Peanut Dipping Sauce image

Skip a yoga class and meditate on making this healthy (and beautiful!) dish. Use a mandoline to turn the vegetables into paper-thin slices, and then find zen while you perfect filling and rolling each lovely bundle. It takes time and practice, so be sure to have a few extra rice wrappers on hand in case some tear.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h25m

Yield 12 pieces

Number Of Ingredients 18

One 6.25-ounce package of mai fun rice noodles
1 orange bell pepper, stemmed and seeded
1 red bell pepper, stemmed and seeded
1 yellow bell pepper, stemmed and seeded
2 candy cane beets, peeled
1 large carrot
1 Persian cucumber
1/4 cup creamy peanut butter
2 tablespoons hoisin sauce
1 tablespoons chili garlic sauce
2 teaspoons toasted sesame oil
Juice of 2 limes (about 2 tablespoons)
Kosher salt
2 1/2 cups shredded cooked chicken
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup fresh mint leaves, roughly chopped, plus 36 whole fresh leaves
4 scallions, sliced thinly
12 8-inch round rice paper wrappers (see Cook's Note)

Steps:

  • Cook the rice noodles according to package directions. Lay them out on a baking sheet in an even layer. Use a pair of kitchen shears to cut them into 4-inch lengths. Set aside.
  • Use a mandoline slicer to shave the orange, red and yellow bell peppers into long, paper-thin slices. Then shave the beets, carrot and cucumber into paper-thin rounds. Set aside.
  • Whisk together the peanut butter, hoisin sauce, chili garlic sauce, sesame oil, lime juice and 1/4 cup of warm water in a small bowl until well combined. Season to taste with salt.
  • Toss together the chicken, cilantro, mint, scallion and 2 tablespoons of the peanut sauce in a large bowl until well coated.
  • Set up your rolling station with a damp cutting board, a medium bowl filled with water and a serving platter. Place the orange, red and yellow bell peppers, beets, carrots, cucumber, rice noodles, chicken-herb mixture and rice paper wrappers nearby.
  • Take 1 rice paper wrapper and wet it with some water until just slightly softened. Lay it on the cutting board and make sure it is completely flat. Arrange 3 mint leaves about 1/4-inch from one another, in the middle of the wrapper (the tips of each mint leaf should be pointing up and away from you). Take 3 slices of yellow bell pepper and lay them over the first mint leaf. Take 3 slices of red bell pepper and lay them over the second mint leaf. Take 3 slices of orange bell pepper and lay them over the third mint leaf. Lay 6 slices of beet, slightly shingled, over the bell pepper layer. There should be about a 1-inch of space above and below the beet edge where the bell peppers peak out slightly. Shingle 6 slices of cucumbers right above the beets and over the pepper ends. Shingle 6 slices of carrots right below the beets and over the pepper ends. Take a bunch of the cut rice noodles, about the same diameter of a silver dollar, and put them on top of the candy cane beet layer, being mindful of keeping them in a tight line. Take a heaping 2 tablespoons of the chicken mixture and put on top of the noodles.
  • Working from the edge of the rice paper wrapper closest to you, fold it over the filling, then fold in the sides, like you are rolling a burrito, and roll up tightly. Put the finished roll on the serving platter and cover with a damp paper towel to keep it from drying out, repeat with the remaining 11 rice paper wrappers and fillings. Serve with the remaining peanut sauce on the side for dipping.

CHICKEN-ON-A-STICK (WITH PEANUT DIPPING SAUCE)



CHICKEN-ON-A-STICK (WITH PEANUT DIPPING SAUCE) image

This adaptation of Indonesian Chicken Satay (found on the net) is very quick to cook - serve peanut sauce on the side! The prep time doesn't include marinating.

Provided by CountryLady

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless chicken breasts
1/4 cup lime juice (or lemon)
1/4 cup water
2 tablespoons vegetable oil
2 teaspoons curry powder
1/2 teaspoon salt
1/3 cup smooth peanut butter
1/3 cup water
1 clove garlic
2 tablespoons lime juice (or lemon)
2 tablespoons soy sauce
1 teaspoon sugar

Steps:

  • Cut the chicken lengthwise into 1/4 inch (1/2 cm) strips- you'll get about 4 or 5 strips from each breast.
  • Thread these strips zigzag fashion onto bamboo skewers, about 3 or 4 strips per skewer.
  • Don't squash the zigzags too tightly- leave them loosely threaded so the marinade can soak in.
  • Arrange the skewers in a glass baking dish.
  • In a small bowl, combine the marinade ingredients& pour over the chicken skewers in the baking dish; allow to marinate, refrigerated, for at least one hour, but no longer than three or else the chicken will disintegrate.
  • Meanwhile, make the dipping sauce.
  • In a blender combine all the sauce ingredients and blend until completely smooth.
  • Pour into a small bowl.
  • Preheat the barbecue, then grill chicken skewers over medium heat, brushing lightly with the marinade, about 5 minutes per side.
  • The chicken should be cooked through but not dried out.

RED-CURRY PEANUT DIPPING SAUCE



Red-Curry Peanut Dipping Sauce image

Provided by Gina Marie Miraglia Eriquez

Categories     Garlic     Nut     Vegetable     Quick & Easy     Peanut     Curry     Hot Pepper     Summer     Shallot     Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 8

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

Steps:

  • Finely grind 3 tablespoons peanuts in a food processor along with sugar. Finely chop remaining tablespoon peanuts by hand.
  • Stir together curry paste (to taste) and 6 tablespoons water until paste is dissolved.
  • Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, shallot, and chiles, stirring, until golden, about 4 minutes. Add ground peanut mixture and cook, stirring, 1 minute. Stir in curry mixture and bring to a boil, stirring constantly. Remove from heat and stir in chopped peanuts.
  • Cool to room temperature, about 30 minutes, then thin with water, 1 tablespoon at a time, to desired consistency.

AFRICAN PEANUT DIPPING SAUCE



African Peanut Dipping Sauce image

This recipe comes from the Moosewood Restaurant. It is a great dip for grilled, roasted, and deep-fried vegetables, as well as strips of roasted chicken. Great for parties and snacking! It stores well, up to 2-3 weeks in the fridge, just reheat and serve!

Provided by PalatablePastime

Categories     Sauces

Time 35m

Yield 4 cups

Number Of Ingredients 8

2 cups onions, chopped
1 tablespoon peanut oil
1/4 teaspoon cayenne (optional)
1/4 teaspoon ground ginger
1 banana, very ripe and mashed
1 cup low-sodium tomato juice
1/2 cup apple juice
1/2 cup unhomogenized unsweetened peanut butter

Steps:

  • In saute pan, cook onions until tender.
  • Add cayenne, ginger, mashed banana, and saute, stirring frequently.
  • After five minutes, add the juices.
  • Simmer for 10 minutes more, before stirring in the peanut butter.
  • Serve warm.

PEANUT BUTTER PORK WITH SPICY DIPPING SAUCE



Peanut Butter Pork with Spicy Dipping Sauce image

I love to cook, and these skewers are one of my favorite things to prepare. They have a wonderfully different flavor and go great with rice.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 16

1/4 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons ground coriander
1 tablespoon lemon juice
1 tablespoon canola oil
2 teaspoons ground cumin
1/2 teaspoon chili powder
1 garlic clove, minced
1 pork tenderloin (1 pound), cut into 1-inch cubes
SPICY DIPPING SAUCE:
1/4 cup soy sauce
1/4 cup white vinegar
2 tablespoons water
1 garlic clove, minced
1 tablespoon molasses
1/2 teaspoon crushed red pepper flakes

Steps:

  • In a large resealable plastic bag, combine the peanut butter, soy sauce, coriander, lemon juice, oil, cumin, chili powder and garlic; add pork. Seal bag and turn to coat; refrigerate several hours or overnight. , Meanwhile, combine all sauce ingredients; cover and chill at least 1 hour. , Drain and discard marinade. Thread meat on metal or soaked wooden skewers, leaving a small space between pieces. Grill, covered, on an oiled rack over medium heat for 10-15 minutes or until meat is no longer pink, turning several times. Serve with sauce.

Nutrition Facts : Fat 10 g fat (2 g saturated fat), Cholesterol 63 mg cholesterol, Sodium 1,237 mg sodium, Carbohydrate 7 g carbohydrate, Fiber 2 g fiber, Protein 27 g protein.

HOISIN PEANUT DIPPING SAUCE (NUOC LEO)



Hoisin Peanut Dipping Sauce (Nuoc Leo) image

This is a simplified version of the classic Vietnamese dipping sauce, usually made with fresh peanuts. This version uses peanut butter to make it simpler. Of course, hoisin sauce is a bottled Chinese condiment that will keep fresh in your refrigerator for a year. From Jim Fobel's Big Flavors.

Provided by lazyme

Categories     Peanut Butter

Time 10m

Yield 1 cup

Number Of Ingredients 8

1/4 cup hoisin sauce
1/4 cup smooth peanut butter
1 tablespoon vegetable oil
1 large garlic clove, minced (or crushed through a press)
1/4 teaspoon cayenne pepper
1/3 cup chicken stock or 1/3 cup canned broth
1 tablespoon vietnamese fish sauce (nuoc mam or nam pla) or 1 tablespoon Thai fish sauce (nuoc mam or nam pla)
1 tablespoon peanuts, chopped. (optional)

Steps:

  • In a medium bowl, blend together the hoisin sauce and peanut butter.
  • Stir in the oil, garlic, and cayenne.
  • Gradually stir in the stock and fish sauce.
  • Cover and chill until needed.
  • Transfer the sauce to a bowl and sprinkle with the chopped peanuts.
  • Serve cold.

HOISIN AND PEANUT ASIAN STYLE DIPPING SAUCE



Hoisin and Peanut Asian Style Dipping Sauce image

An Asian style dipping sauce that goes well with steamed dim-sum, spring rolls or skewer/kebabs. For a gluten-free version use gluten free hoisin and fish sauce. (In Australia Changs brand Hoisin is currently gluten-free.)

Provided by Jubes

Categories     Sauces

Time 6m

Yield 2/3 cup, 4 serving(s)

Number Of Ingredients 6

3 teaspoons caster sugar
1 tablespoon rice vinegar
1/4 cup water
1/4 cup hoisin sauce
1 teaspoon peanut oil or 1 teaspoon vegetable oil
1 tablespoon peanuts, finely chopped

Steps:

  • Combine the caster sugar, rice vinegar and water in a small saucepan.
  • Stir over low heat until the sugar dissolves.
  • Add the hoisin sauce, peanut oil or vegetable oil, and chopped peanuts.
  • Stir thoroughly.

TROPICAL CHICKEN ON SUGARCANE SKEWERS WITH PEANUT-PLANTAIN DIPPING SAUCE



Tropical Chicken on Sugarcane Skewers with Peanut-Plantain Dipping Sauce image

You may use canned or fresh sugarcane in this recipe. If using fresh sugarcane, use a paring knife to peel and carefully slice stalks lengthwise into skewers 4 to 6 inches long. For canned sugarcane, cut each cylinder lengthwise into 6 to 8 pieces. You will need 36 skewers for this recipe; wooden or bamboo skewers may also be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 3 dozen

Number Of Ingredients 14

1/2 cup dark rum
1/2 teaspoon ground allspice
1 cup store-bought pineapple juice
1 cup freshly squeezed orange juice (3 to 4 oranges)
2 scotch bonnet or other small hot fresh chili peppers, seeds and ribs removed, minced
2 tablespoons packed dark-brown sugar
1 tablespoon lemon juice
1/2 cup peanut oil
1 1/2 skinless, boneless chicken breasts, cut into 1 1/4-inch pieces
1 unripe papaya, cut into 1 1/4-inch pieces
1 unripe mango, cut into 1 1/4-inch pieces
1 unripe pineapple, cut into 1 1/4-inch pieces
2 firm avocados, cut into 1 1/4-inch pieces
1 very ripe plantain, sliced

Steps:

  • In a medium saucepan, combine rum, allspice, pineapple juice, orange juice, peppers, brown sugar, lemon juice, and peanut oil. Bring to a boil, reduce heat to low, and simmer until mixture has reduced to 1 1/4 cups, 25 to 35 minutes. Remove from heat and cool. (The marinade may be kept, tightly covered, in the refrigerator for 1 day.) Place half of this marinade in the bowl of a food processor. Divide remaining marinade between 2 nonreactive baking dishes; set aside.
  • Arrange 1 piece of chicken on a skewer with 2 pieces of fruit, with the exception of the plantain. Alternate papaya, mango, pineapple, and avocado with chicken on skewers, until all ingredients are used. Transfer skewers to the prepared baking dishes, turning to coat. Cover with plastic wrap, and refrigerate for 30 minutes.
  • Heat a grill pan on the stove over medium heat, or prepare an outdoor grill. Meanwhile, add plantain to marinade in the food processor. Process until smooth. Transfer to a serving bowl, and set aside.
  • Remove skewers from marinade, and place on heated grill, in batches if necessary. Baste with remaining marinade during first half of the cooking process. Cook until chicken is cooked through, 5 to 7 minutes per side. Serve on a platter with the reserved sauce.

Tips:

  • Use fresh, high-quality peanuts: This will give your sauce the best flavor.
  • Roast the peanuts before using: This will enhance their flavor and make them more fragrant.
  • Use a variety of peppers: This will give your sauce a complex flavor profile.
  • Start with a small amount of chili peppers and add more to taste: This will help you avoid making your sauce too spicy.
  • Use a food processor or blender to create a smooth sauce: This will make your sauce easier to serve and enjoy.
  • Serve your sauce with a variety of dippers: This could include vegetables, fruits, or crackers.
  • Store your sauce in an airtight container in the refrigerator for up to 2 weeks: This will help it stay fresh and delicious.

Conclusion:

Peanut dipping sauce is a delicious and versatile condiment that can be used with a variety of foods. It is easy to make and can be tailored to your own personal taste preferences. Whether you are looking for a spicy sauce to add some heat to your next meal or a milder sauce to enjoy with your favorite snacks, peanut dipping sauce is a great option. So next time you are looking for a new and exciting way to add flavor to your food, give peanut dipping sauce a try. You won't be disappointed!

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