Curry Dipping Sauce

Curry Dipping Sauce

A silky, gently spiced sauce that pairs well with fried appetizers and grilled skewers.

Total 20 min Makes 16 oz Calories 95/serving

Dietary

Wheat free, Dairy free, Halal

Allergens

Fish, Peanuts

This mildly spiced curry sauce comes together on the stovetop in under 20 minutes, blending curry powder with coconut milk for a rich, pourable consistency. It works well alongside chicken satay, samosas, or crispy fried snacks, and keeps in the refrigerator for easy make-ahead serving.

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon shallot, minced
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1 cup coconut milk
  • 1/4 cup chicken broth
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon lime juice
  • 1/4 teaspoon red pepper flakes, to taste

Method

  1. Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and shallot and cook, stirring often, until softened and fragrant.

  2. Stir in the curry powder and turmeric and cook, stirring constantly, until the spices become fragrant.

  3. Whisk in the coconut milk and chicken broth, scraping up any spices from the bottom of the pan.

  4. Add the peanut butter, brown sugar, and fish sauce. Whisk until smooth and bring to a gentle simmer.

  5. Reduce heat to low and simmer, stirring occasionally, until the sauce thickens slightly and coats a spoon.

  6. Remove from heat and stir in the lime juice and red pepper flakes to taste.

  7. Let cool slightly before transferring to a serving bowl or jar. Serve warm or at room temperature.

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Rate this recipe

★ 3.5 (1)

Curry Dipping Sauce

This mildly spiced curry sauce comes together on the stovetop in under 20 minutes, blending curry powder with coconut milk for a rich, pourable consistency. It works well alongside chicken satay, samosas, or crispy fried snacks, and keeps in the refrigerator for easy make-ahead serving.

20 min 16 oz 95 cal

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon shallot, minced
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1 cup coconut milk
  • 1/4 cup chicken broth
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon lime juice
  • 1/4 teaspoon red pepper flakes, to taste

Method

  1. 1

    Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and shallot and cook, stirring often, until softened and fragrant.

  2. 2

    Stir in the curry powder and turmeric and cook, stirring constantly, until the spices become fragrant.

  3. 3

    Whisk in the coconut milk and chicken broth, scraping up any spices from the bottom of the pan.

  4. 4

    Add the peanut butter, brown sugar, and fish sauce. Whisk until smooth and bring to a gentle simmer.

  5. 5

    Reduce heat to low and simmer, stirring occasionally, until the sauce thickens slightly and coats a spoon.

  6. 6

    Remove from heat and stir in the lime juice and red pepper flakes to taste.

  7. 7

    Let cool slightly before transferring to a serving bowl or jar. Serve warm or at room temperature.