Thai curry pastes lend a delicious, complex flavor, especially when enriched with coconut milk. Curry pastes can be spicy, so begin with the smaller quantity and slip in more if you like. For even more heat, you can always add cayenne or a splash of Sriracha sauce. Serve with blue corn chips or vegetable crudités. Keep any leftover dip tightly covered and refrigerated for up to one week. (You can also thin it with a little coconut milk and use as a sauce for buckwheat soba noodles or other dishes.)
Staff Favorite, Quick, Vegan
Recipe Yield:
10 servings
Recipe Calories:
218
Recipe Ingredient Details:
1/2 cup coconut milk
1 8-ounce jar roasted red bell peppers (seeded and well drained)
1 tablespoon chopped fresh ginger
1 tablespoon minced garlic
1-2 tablespoons Thai panang or red curry paste
1 cup creamy peanut butter
Fresh cilantro sprigs (for garnish)
Recipe Instructions:
Place coconut milk, roasted peppers, ginger, garlic, and curry paste in a blender. Process on high speed until thoroughly blended. With motor running, add peanut butter, a spoonful at a time, until mixture thickens to a dip consistency. Garnish with cilantro.
Recipe Additional Notes:
PER SERVING (¼ cup): 218 cal, 16g fat (7g mono, 5g poly, 4g sat), 0mg chol, 8g protein, 10g carb, 3g fiber, 41mg sodium
Sun, 2012-04-01 18:59
