Thai Peanut Dip
By: Timothy Caro-Bruce
Published: Thursday, December 10, 2009 - 6:01pm

Ingredients




1 tablespoon minced shallots
2 1/4 teaspoons sesame oil
3/4 cup creamy peanut butter
1/4 cup lemon juice
1/4 cup soy sauce
1/4 cup water
1 teaspoon hot red pepper flakes (optional, to taste)
1 teaspoon garlic
2 tablespoons shredded coconut
2 tablespoons brown sugar

Preparation

1 In a medium saucepan, sauté shallots in oil until transparent. 2 Add peanut butter, lemon juice, soy sauce, water, pepper flakes, garlic, and coconut. 3 Cook over medium-low heat about 4 minutes, stirring constantly. 4 Add brown sugar, cover pan and simmer 10 minutes more, stirring frequently. 5 If the sauce becomes too thick, add more water 6 Serve at room temperature with fresh vegetables, spring rolls or Coconut Shrimp Salad Rolls.

About


Peanut dip will keep in refrigerator up to 1 month.