Spicy Thai Peanut Dressing Recipe

I’m a zealot about eating healthy and fueling my body for the marathon of life (kids, business, friends, community work etc). When I eat healthier, I feel happier, more energetic and positive. I love love love my team at work; they are thhhhheeeee best and, sometimes, they don’t have time to grab a healthy meal so Bramble Berry offers 1-2 lunches a week. These lunches in the past have included sandwich bars, taco bars, soup, barbecues and salad bars. Basically, if there’s a way to sneak in veggies + healthy proteins, it’s a possible lunch option =)

My favorite work lunch so far is the salad bar. It includes plenty of veggies such as lettuce, tomatoes and carrots, as well as protein like  hard boiled eggs and chicken. The team does a great job of chopping all the veggies, preparing the eggs, and even making the dressing! Ryan, who works in production, creates amazing salad dressing concoctions, such as this Balsamic & Bacon Vinaigrette. This past Thursday during our salad bar, Ryan made a Spicy Thai Peanut Dressing that the whole office went crazy for! It’s slightly spicy, super creamy and incredibly delicious. I can’t wait to make fresh spring rolls and dip them in this dressing.

What You’ll Need:
16 oz. Peanut butter, non-salted
1 can Coconut milk (without gums or thickeners)
1 Tbs. Curry paste (I used May Ploy Massaman)
1 tsp. Chili Paste
2 Tbs. Minced Garlic
2 Tbs. Minced Ginger
1 Tbs. Cooking oil
1 Tbs. Lime Juice
1 Tbs. Honey
1 Tbs. Fish Sauce (I used Red Boat)
1/2 cup water

ONE: Add cooking oil to small pot and bring up to temperature. Once hot, add curry paste and fry until fragrant.
TWO: Once fragrant, add garlic and ginger and fry until aromatic as well. Mix the garlic/ginger and curry paste together until smooth.
THREE: Shake the can of coconut milk well, and add to pot.
FOUR: Add honey, lime juice, fish sauce and chili paste. Mix well.
FIVE: Add peanut butter, bring to a gentle simmer. Make sure peanut butter is fully mixed into coconut milk. Then, add water and stir until full combined. Dressing will thicken as it cools. Serve warm or cool.

What is your favorite type of dressing?

Spicy Thai Peanut Dressing Recipe

 

Print

Made with peanut butter and coconut milk, this dressy is super creamy and a little spicy!

Author: Soap Queen

Ingredients

• 16 oz. Peanut butter, non-salted
• 1 can Coconut milk (without gums or thickeners)
• 1 Tbs. Curry paste (I used May Ploy Massaman)
• 1 tsp. Chili Paste
• 2 Tbs. Minced Garlic
• 2 Tbs. Minced Ginger
• 1 Tbs. Cooking oil
• 1 Tbs. Lime Juice
• 1 Tbs. Honey
• 1 Tbs. Fish Sauce (I used Red Boat)
• ½ cup water

Instructions

1. Add cooking oil to small pot and bring up to temperature. Once hot, add curry paste and fry until fragrant.
2. Once fragrant, add garlic and ginger and fry until aromatic as well. Mix the garlic/ginger and curry paste together until smooth.
3. Shake the can of coconut milk well, and add to pot.
4. Add honey, lime juice, fish sauce and chili paste. Mix well.
5. Add peanut butter, bring to a gentle simmer. Make sure peanut butter is fully mixed into coconut milk. Then, add water and stir until full combined. Dressing will thicken as it cools. Serve warm or cool.

3.3.3070