When I think of Thai food I always have to think about Penny’s Noodle Shop in Chicago. It was there that I had my first Thai food experience. I was just out of college and worked nearby, so it was a popular lunch destination, one where my co-workers and I visited often. And when I think of Penny’s Noodle Shop I am always reminded of how I love their Vietnamese spring rolls. Why they had Vietnamese spring rolls on a Thai menu I really don’t know, but I surely did not mind.
These Vietnamese spring rolls as you may know are not fried. They are made with softened rice paper that is filled with vegetables, noodles and a variation of meat such as chicken, pork, beef or shrimp. What makes these spring rolls so tasty though is the THAI PEANUT DIPPING SAUCE that is served with it. It never failed to have the peanut dipping sauce disappear before I could finish all my spring rolls. I always had to order a second portion of this yummy peanut dipping sauce.
Since living in the Netherlands I haven’t been able to find a good Thai restaurant that serves their Vietnamese spring rolls with a peanut dipping sauce that is as good as Penny’s Noodle Shop’s, but luckily I was able to find a peanut dipping sauce recipe that is equally as delicious. It includes the taste of red curry, so it has an extra authentic kick to it.
Whether you are having spring rolls, chicken satay, salad, or just need a dip for your veggies, this peanut dipping sauce won’t disappoint.
Recipe adapted from Gimme Some Oven (with slight changes).
Thai Peanut Dipping Sauce
This peanut dipping sauce tastes great with Vietnamese spring rolls, grilled chicken satay, salad and even for just dipping fresh vegetables.
- 3 tablespoons olive oil
- 2-3 cloves garlic, minced
- 1 teaspoons fresh ginger, minced
- 1/4 cup thai red curry paste
- 1-1/2 cups coconut milk
- 1 cup natural peanut butter (must be unsweetened)
- 1/3 cup honey
- 3 tablespoons soy sauce
- Juice of 1/2 fresh lime
- Optional:2 teaspoons sriracha
- 2 teaspoons chopped cilantro
- Step 1 In a medium saucepan heat the olive oil on medium-low heat. Add in the minced garlic and ginger and stir for about 1 minute (before the garlic begins to brown).
- Step 2 Add the red curry paste and whisk for about 1 minute.
- Step 3 Turn the heat off. Add in the coconut milk, natural peanut butter, honey, soy sauce and the lime juice. Turn the heat back on to medium-low and whisk all the ingredients until well combined.
- Step 4 Let simmer for about 3-5 minutes over low heat. Give it a frequent stir to avoid the bottom of the pan from burning.
- Step 5 Remove from heat and let it sit for about 5-10 minutes. The sauce will thicken as it cools.The longer it cools the thicker it becomes.
- Step 6 Serve immediately or keep the sauce in a air-tight container in the fridge for up to a week. If you need to thin it out add in a tablespoon of water at a time until you reach your preferred thickness.