Tapas: Red Pepper-Peanut Dip

Vegan and Gluten Free. 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.)

Photo by Liz G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 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)

Directions

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.

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