Coconut Curry Peanut Dip

I really like coconut and peanuts. I can’t say I’ve ever found a good way to put them together until now. Add curry and you have a wonderful dip for all manner of crudités. I made the dip to go with sugar snap peas. I could eat pounds and pounds of sugar snap peas. They can satisfy a crunch craving and a sweets craving simultaneously.

This is simple, so I’ll keep it short.

Three issues:

1) Know that the flavor of red curry grows. When you first taste this you might think I have used a light hand. Give the dip 15 minutes. Allow the flavors to meld, and then decide whether it needs more punch.

2) Coconut milk usually separates. So shake your can before opening it. Or, make sure you mix it well once you open it. In the photo I have scooped out a spoonful of the solids and it has the consistency of heavy whipped cream. Once you stir it in, you will have nice thick coconut milk.

3) Dry roasted peanuts can have all kinds of ingredients in them that you never knew were there. Read the labels. Try to find peanuts without a lot of added spices.

Coconut Curry Peanut Dip
Recipe type: Snack
Prep time:
Total time:
Serves: 2¼ cup yield
This is a great one for kids.
  • 1½ cups dry roasted peanuts
  • 1¼ cups coconut milk (regular, not low fat)
  • 3 teaspoons red curry
  • 4 tablespoons brown sugar
  • 3 tablespoons white wine vinegar
  1. In the bowl of a food processor, process the peanuts until they are almost smooth.
  2. Meanwhile, combine the red curry and brown sugar in a small bowl. Combine the coconut milk and white wine vinegar in a measuring glass.
  3. With the processor still running, add the sugar and curry. Finally, add the coconut milk and vinegar. Continue to process until the sauce is completely smooth. Scrape the bowl and then pulse a few more times. Remove the dip to a serving bowl.


I will be using this sauce for many things. We have eaten it on Japanese noodles with grilled chicken and it was wonderful. It is a great sauce for an Asian-inspired wrap, as well. But in this simple state, as a dip, it can’t be beat. It is an easy, flavorful treat for adults and kids alike.

For the recipe that started my current kick of whirling up peanuts in my food processor, try these Very Homemade Salted Peanut Butter Cookies.



  1. Louise Schulter says

    When I try to print the recipe, it prints half the page so might as well not even try to make the recipes and the print is ‘minute’ – what am I doing wrong? Love your postings!

  2. Kelly says

    Hi Louise. Let’s see if this helps. If you have already done all this let me know and we will try something else. Click the “Print Friendly” tab at the bottom of the post. This will pop up a page with the post in printable format. At the top, there will be a few boxes that can help. I always check “Remove Images” and I also go to the box that says “Text Size and up that to about 14 which makes the print nice and large. You can also click on any paragraph you would like to delete if you want to print only the recipe (and not all of my chit chat). Then just click “Print.” It seems like a lot of steps but it really allows you to customize your printing and save a lot of paper in the process. I just ran a test print and the “Print Friendly” tab is working great. I hope it works on your end too. Let me know.

  3. Anne Mullen says

    This sounds wonderful! I’d eat cardboard if it were curried, so I’ll try this. I really like the “click here to delete” feature of your recipes. With judicious clicking, I can get the recipe on one page. Thanks!

  4. Kelly says

    Thanks Anne. I love the delete option and especially the remove images option. It requires a few more steps than some…but I really like Print Friendly for the paper saving customization options. BTW…you are funny. I’d like to see a recipe for curried cardboard.

  5. Lynne Paasch says

    I tried making the coconut curry peanut dip. It is very runny and not attractive like in your photo. What is red curry? I used 3 tsp curry powder – did that ruin it?

    In any event, it looks like there is way too much liquid.


  6. Kelly says

    Hi Lynne,

    I’m bummed you are not having luck with this. I checked the recipe notes and I’m confident that it is written correctly, BUT…I had some thoughts. All coconut milks are not created equal and it is possible that the one I used had more solids than yours and therefore resulted in a thicker sauce. If you like the flavor that you are developing my simple answer would be to throw it back in processor and add more peanuts. If it is a hit, then the next time you make it, perhaps you could start with half the amount of coconut milk and feed it into the processor gradually until you are happy with the consistency. Let me know what you work out. I’m curious. Have a great weekend.


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