Peanut Dipping Sauce

Freshly ground peanuts, caramelized curry paste, and a long, slow simmer give this sauce deep, complex flavor. Serve it with Pork and Shrimp Summer Rolls for dipping, and toss any leftovers with noodles or use as a dip for grilled or roasted meats, shrimp, tofu, or raw vegetables.

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  1 Tbs. grapeseed or peanut oil
  
  


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  1 Tbs. Thai red curry paste
  
  


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  1/2 cup unsalted peanuts, finely ground in a food processor
  
  


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  2 Tbs. packed palm sugar or light brown sugar
  
  


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  1-1/2 cups unsweetened coconut milk
  
  


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  1-1/2 cups lower-salt chicken broth
  
  


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  3 Tbs. fresh lime juice (from 1 large lime)
  
  


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  2 Tbs. hoisin sauce (preferably Koon Chun)
  
  


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  2 Tbs. fish sauce
  
  


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  8 fresh Thai basil leaves, minced (optional)
  
  

Heat the oil in a 3-quart saucepan over medium heat. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the peanuts and cook, stirring, until a shade darker, 1 to 2 minutes. Add the sugar and continue to cook, stirring, until melted and lightly caramelized, about 2 minutes. Add the coconut milk, broth, lime juice, hoisin, and fish sauce, whisking until smooth, and bring to a simmer. Cook, stirring occasionally, until thickened and reduced to about 1-1/2 cups, about 45 minutes.

Remove the pot from the heat and stir in the basil, if using. Cool the sauce to room temperature.