Spicy Peanut Coconut Dip
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This appetizer recipe was inspired by the Thai peanut sauce served with meat and vegetable satay. This version is made with coconut cream (instead of traditional coconut milk) and is thicker, richer, and perfect for dipping fresh vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup unsweetened coconut cream
- 0.5 cup peanut butter
- 1 tbsp Asian sambal-olek sauce
- 1 tbsp. l. rice vinegar
- 1 tbsp. honey
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Recipes with similar ingredients: coconut cream, Peanut butter, sambal olek, rice vinegar, honey
Cooking the dish according to the recipe:
- In a blender, combine 0.5 cups unsweetened coconut cream, 0.5 cups peanut butter, 2 tablespoons lightly salted soy sauce, 1 tablespoon each sambal oelek, rice vinegar, and honey, 2 teaspoons grated ginger, and 0.5 teaspoon coarse salt; blend until smooth.
- Transfer to a bowl and sprinkle with chopped peanuts and cilantro; serve with cucumber and carrot sticks.
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