New This Month

Peanut Dipping Sauce


Serve this sauce with Chicken or Pork Satay.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, September 2003


  • 2 tablespoons peanut oil
  • 1 small onion, finely chopped (about 1/2 cup)
  • 2 garlic cloves, minced
  • 1 to 2 teaspoons chile paste
  • 1/2 teaspoon curry powder
  • 1/4 cup smooth peanut butter
  • 1/4 cup unsweetened coconut milk
  • 2 tablespoons packed dark-brown sugar
  • 2 teaspoons unseasoned rice vinegar
  • 2 teaspoons coarse salt
  • 1/4 cup coarsely chopped roasted unsalted peanuts


  1. In a medium skillet, heat oil over medium heat. Add onion and garlic, and cook until translucent, 3 to 5 minutes. Transfer to a blender. To the same skillet, add the chile paste and curry powder. Cook, stirring until fragrant, about 1 minute. Add to blender. Add the peanut butter, coconut milk, sugar, vinegar, salt, 2 tablespoons warm water, and 2 tablespoons of peanuts. Blend until smooth.

  2. Transfer to a bowl, and let stand until room temperature. Before serving sprinkle with remaining peanuts. The sauce may be made 1 day ahead and refrigerated in an airtight container (press plastic wrap directly on top of the sauce to prevent a skin from forming.) Let sauce return room temperature for 1 hour before serving.

Reviews Add a comment