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Curried Peanut Dressing

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  Thinly sliced green onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced / pressed
  Minced fresh ginger 1 1⁄2 Tablespoon
  Salad oil 1 Tablespoon
  Curry powder 1 1⁄2 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Chunky peanut butter 2⁄3 Cup (10.67 tbs)
  Lemon juice 2 Tablespoon
  Soy sauce 1 Tablespoon
  Firmly packed brown sugar 1 Tablespoon
  Crushed dried hot red chiles 3⁄4 Teaspoon

In a 1 1/2- to 2-quart pan over medium heat, combine onions, garlic, and ginger with oil.
Stir often until vegetables begin to brown, 8 to 10 minutes.
Add curry powder and stir for 1 minute.
Add water, peanut butter, lemon juice, soy sauce, brown sugar, and chilies; stir until mixture boils and thickens.
Serve warm or at room temperature.
If made ahead, cover and chill up to 2 days.
Return to room temperature to serve; thin with water, if desired.

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